- 1 Tbsp canola oil
- 4 (4 oz) Harmons wagyu steak medallions
- Salt and freshly ground pepper
- 1 1/2 cups beef broth
- 1 shallot, minced
- 1 clove garlic, minced
- 4 oz cremini mushrooms sliced
- 1/4 cup cognac or brandy
- 1/4 cup heavy cream
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 1 Tbsp minced fresh chives
In a frying pan over medium-high heat, add oil. Season steaks with salt and pepper, and add to pan. Cook, turning once, until browned on both sides and cooked to desired doneness, about 4-5 minutes for medium-rare. Transfer steaks to a plate, and set aside.
Return pan over high heat, and add broth. Cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside.
Return pan to heat, add butter, shallots, and garlic, and cook until translucent, about 2 minutes. Add mushrooms and cook until browned, about 3 minutes. Add cognac, and light with a match to flambée. Cook until flame dies down. Stir in reserved ½ cup broth, cream, Dijon, and Worcestershire. Return steaks to pan and cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates, pour sauce over steaks, and garnish with chives.