4 teaspoons Worcestershire sauce
3 teaspoons Dijon mustard
4 center cut beef tenderloin steaks (about 6oz each)
3 tablespoons butter
1/2 cup finely minced shallots
4oz oyster mushrooms, sliced
2 cloves garlic, minced
4 tablespoons brandy
1/3 cup heavy cream
Freshly ground black pepper
1 tablespoon minced parsley
1 tablespoon minced chives
Whisk together the broth, Worcestershire sauce, and mustard. Set aside. Pound the steaks thin, then sprinkle both sides with salt and pepper and set aside at room temperature for 15-30 minutes.
Add 2 tablespoons butter to a skillet over medium-high heat. Pat the steaks dry with a paper towel. Turn the heat up to high, and sear the meat for 1-2 minutes, then turn and sear the other side. Remove to a cutting board, tent with foil, and let the steaks rest.
In the skillet, saute the shallots on medium-high heat, stirring a few times. Add the mushrooms, garlic, and remaining tablespoon of butter to the pan. Stir, mixing well and stirring until the mushrooms release their liquid and the liquid evaporates (about 2 minutes). Add the brandy and light with a match to flambe. Continue to cook, lightly shaking the pan by the handle to stir until the flame dies down.
Stir in the broth mixture and bring to a boil. Cook until thickened (about 2-3 minutes), stirring often. Stir in the cream and add the steaks and any accumulated juices to the pan and cook, turning the steaks in the sauce until warmed through and the sauce has thickened. Transfer the steaks to serving plates. Stir the parsley and chives into the sauce, and pour the sauce over the steaks to serve.