Elegant Pan-Seared Steak Diane with Rich Mushroom Sauce

Ingredients:
2 beef tenderloin steaks, about 6 oz each
Salt and black pepper to taste
2 tbsp unsalted butter
1 shallot, minced
1 clove garlic, minced
1/2 cup sliced mushrooms
1 tsp Dijon mustard
1/4 cup brandy
1/2 cup beef broth
2 tbsp heavy cream
1 tsp Worcestershire sauce
1 tbsp chopped fresh parsley
1 tsp lemon juice
Directions:
Season the steaks with salt and pepper. In a skillet over medium-high heat, melt 1 tbsp butter and sear the steaks for about 3-4 minutes on each side for medium-rare. Remove and set aside.
In the same skillet, add the remaining butter, shallot, and garlic, sautéing until translucent. Add mushrooms and cook until browned.
Stir in Dijon mustard and then carefully add brandy to deglaze the pan. Allow the alcohol to cook off.
Pour in beef broth, bring to a simmer, and reduce slightly before stirring in heavy cream and Worcestershire sauce.
Return the steaks to the skillet, spooning the sauce over them, and cook for an additional minute. Stir in parsley and lemon juice just before serving.