"Pan Seared Steak with Brandy Sauce"

Pan-seared Steak with Brandy Sauce,
Asparagus and noodles with Pesto

Watching some "ol-boys" in Montana, with Anthony Bourdain, working out of a blackened, cast-iron skillet, this idea for a sauce-lathered steak came to mind. After some thinking and some internet searching here's what we came up with:

Ingredients:

1 lb steak: round, flank, skirt, or your favorite choice
1/2 C finely chopped shallots, or scallions
4 tbl Butter
1/4 C Red Wine
1/3 C Beef Broth
4 tsp Worcestershire
2 tsp Dijon mustard
2 tsp Tomato paste
4 tbl Brandy
1/2 C Cream of Mushroom

Procedure:

At high-heat, place 2-3 tbl butter in the pan. Swirl to contact all sides of the pan. Add 1 lb of bite sized chunks of the steak. Brown on all sides, reduce heat to medium-low, add another tbl butter, if needed, and the red wine. Continue at this heat until the red wine evaporates and the liquid in the pan thickens. Remove the meat, and cover.

Saute shallots/scallions for 2 mins on medium-high. Add brandy for deglazing the pan, increase temperature to high-heat. Once the brandy has evaporated, add the broth mixture (broth, Worcestershire, Dijon, tomato paste). Bring to a boil. Cook until thickened.  Add the cream of mushrom, stir until the liquid is well mixed.

Enjoy.