Rub the steaks with olive oil and season generously with salt. Heat a large heavy based frying pan over medium-high heat. When the pan is very hot, add the steaks and cook until well caramelised all over.About 3-4 minutes each side for medium rare. 52-54˚C internal temp. Remove from the heat and set aside.
For the sauce:
Turn the heat down slightly and add the butter and shallots. Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften. Turn up the heat and tilt the pan away from you. Pour in the brandy and then carefully light it with a long match or lighter.
Shake the pan gently until the flame dies down. Swirl the juices around the pan. Pour in the beef stock and bring to a simmer. Reduce slightly. Pour in the cream and add the Dijon mustard and Worcestershire sauce. Simmer until thickened. Taste to adjust seasoning.
Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.To serve, plate the steaks and spoon over a generous amount of the sauce. Sprinkle with fresh chives. Serve alongside roast potatoes and a green salad.
Pair with Hartenberg Cabernet Sauvignon Shiraz Blend