Ingredients

• 1 lb (450g) beef tenderloin or sirloin, sliced into 4 medallions (1″-thick)
• Salt & freshly cracked black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 2 shallots, finely minced
• 2 garlic cloves, minced
• 4 oz (115g) cremini mushrooms, sliced
• 2 tbsp brandy or cognac (sub 1 tbsp balsamic + 1 tbsp broth for alcohol-free)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce (ensure gluten-free if needed)
• ½ cup low-sodium beef broth
• ¼ cup heavy cream (or full-fat coconut cream for dairy-free)
• 1 tbsp fresh parsley, chopped
• Optional: squeeze of lemon to finish

Instructions

Pat steaks dry; season generously with salt and pepper.
Heat oil in a heavy skillet (cast iron ideal) over high heat. Sear steaks 2–3 min per side for medium-rare. Transfer to a plate; tent with foil.
Reduce heat to medium. Melt butter. Sauté shallots 2 min, then add garlic and mushrooms; cook 4–5 min until golden.
Carefully pour in brandy—let bubble 30 sec to deglaze and burn off alcohol.
Stir in Dijon, Worcestershire, broth, and cream. Simmer 3–4 min until slightly thickened.
Return steaks and any juices to pan; warm 1–2 min. Spoon sauce over meat.
Finish with parsley (and lemon, if using). Serve immediately with mashed potatoes or roasted asparagus.