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Competitors & Athletes
Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
1 Wholesome Farms Direct Source-Verified 16 oz. boneless strip steak
1/4 tsp freshly ground pepper
1/8 tsp salt
1 tbsp extra-virgin olive oil
3 cups sliced mixed mushrooms
1/2 cup brandy
1 15-oz can reduced-sodium beef broth
1 tsp butter, softened
1 tsp all-purpose flour
2 tsp Dijon mustard
1 tbsp chopped fresh chives
Sprinkle steaks on all sides with salt and pepper.
Over medium-high heat, heat oil in a skillet.
Reduce heat to medium.
Cook 3 to 5 minutes per side for medium.
Set aside steaks and cover with foil to keep warm.
Add mushrooms to skillet.
Cook for about 3 minutes with stirring until juices are released.
Cook, stirring, about 1 minute.
Bring to a boil.
Cook 8 to 10 minutes. Should reduce by half.
Meanwhile, mix butter and flour in a bowl.
Add mustard to pan sauce.
Whisk in butter-flour paste slowly.
Reduce heat to medium-low.
Return steak to the pan including the juices.
Coat with sauce and cook for about 1 minute.
Serve steak with sauce and sprinkled with chives.
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