4 boneless beef rib steaks, cut ½-inch thick, 6 to 8 ounces each
1¼ teaspoons salt
½ teaspoon freshly ground pepper
5 tablespoons butter
2 tablespoons olive oil
2 garlic cloves, minced
½ cup finely chopped onion
1 pound fresh mushrooms, sliced
¼ cup brandy, warmed
½ cup canned beef broth
2 tablespoons finely chopped fresh parsley
Trim fat from steaks. Season with ¾ teaspoon salt and ¼ teaspoon pepper. In a large frying pan over medium heat, melt 3 tablespoons butter with 1 tablespoon olive oil. Add garlic and onion and cook two to three minutes, or until onion is softened. Add mushrooms and cook four to five minutes, or until they begin to color. Pour brandy into pan and carefully ignite with a match. Shake pan until flames subside. Add beef broth and bring to a boil over high heat. Cook until liquid is reduced to ½ cup, about five minutes. Season with remaining ½ teaspoon salt, ¼ teaspoon pepper, and parsley.
In another large frying pan over high heat, melt remaining 2 tablespoons butter with 1 tablespoon olive oil. Add the steaks and cook three minutes on one side and three to four minutes on second side, or longer, to desired degree of doneness. Remove steaks to a platter and pour mushrooms and sauce over. Serves four.
