Here are the following ingredients:
Here are the following shopping items to buy:
Follow these cooking methods/directions:
Pat steaks dry with paper towel. Season all over with salt and pepper.
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.
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.
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.