Pan-Seared Steak with Mushroom Brandy Cream Sauce

Use your favourite mushrooms or a medley of mushrooms, if desired, for the sauce. To cook tenderloin steaks to perfection, simply use a good-quality digital instant-read thermometer inserted sideways into steak to remove any guesswork in judging doneness. Note: you can substitute any thick beef medallion for the tenderloin – try Strip Loin or Top Sirloin Medallions if you find them at the meat counter.
Yield 4 Servings Prep. Time 10 min Cooking Time 25 min Total Time 35 min


Here are the following ingredients:

  • 4 Beef Tenderloin Grilling Steaks, 1 inch (2.5 cm) thick (EACH about 5 oz/150 g or 1¼ lb/625 g total)
  • 1 tsp (5 mL) EACH salt and fresh ground pepper
  • 1 tbsp (15 mL) vegetable oil
  • Mushroom Brandy Cream Sauce
  • 2 tbsp (30 mL) butter
  • ½ lb (250 g) sliced mushrooms
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • ½ tsp (2 mL) salt
  • ¼ tsp (1 mL) fresh ground pepper
  • 2 tbsp (30 mL) tomato paste
  • ½ cup (125 mL) brandy
  • ½ cup (125 mL) reduced-sodium beef broth
  • ½ cup (125 mL) whipping cream
  • 2 tbsp (30 mL) EACH Dijon mustard and finely chopped fresh chives

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat steaks dry with paper towel. Season all over with salt and pepper.

  2. Heat oil over medium-high heat in large cast-iron or heavy stainless steel skillet. Add steaks and sear for 4 to 6 minutes, turning at least twice. Reduce heat to medium and continue to cook for 4 to 6 minutes, turning as needed, for medium-rare doneness (145°F/63°C) at the least, testing doneness with a digital instant-read thermometer inserted sideways into steak (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a plate and tent with foil to keep warm.

  3. Mushroom Brandy Cream Sauce: Return skillet to medium-high heat; add butter and swirl to coat. Cook mushrooms, shallot, garlic, salt and pepper, stirring occasionally, for 5 to 8 minutes or until mushrooms are starting to brown and soften. Add tomato paste and cook, stirring, for 1 minute.

  4. Remove pan from heat and stir in brandy. Return pan to heat; bring to a boil. Boil for 1 to 2 minutes or until brandy is reduced by about half. Stir in broth, cream and mustard; return to a boil. Cook, stirring often, for 3 to 5 minutes or until sauce thickens slightly. Add steaks and any accumulated juices to the pan. Cook for 1 to 2 minutes, flipping once, until steaks are just heated through. Sprinkle with chives before serving.