“Quite the affair, throwing a banquet to welcome the Imperials, eh?”
- Two 8-ounce baseball steaks
- Sea salt and freshly ground black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 oz. mixed baby greens
- 10 oz. sliced crimini mushrooms
- 1 shallot, peeled and thinly sliced
- 1 airplane-size bottle of brandy (50 ml)
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- 2 tablespoons chopped Italian parsley
Preheat a large skillet over medium heat. Sprinkle steaks liberally with salt and pepper. Add oil and butter to the skillet; when the foam subsides, turn the heat to medium-high and put in the steaks.
Cook steaks for about 10–12 minutes per side, until internal temperature reaches at least 120 degrees. Meanwhile, divide the greens between two plates. When the steaks are ready, transfer to the plates.
Add mushrooms and shallots to the skillet and stir until tender, about 5 minutes. Reduce heat to medium and stir in brandy (be careful; it may ignite), then the mustard, then the cream.
Simmer until sauce is slightly thickened, about 5 minutes. Divide between the plates and top with parsley.
Makes 2 servings. Per serving: 1,148 calories, 98.4 g. fat, 48.3 g. saturated fat, 4.8 g. poly. fat, 37.9 g. mono. fat, 300.4 mg. cholesterol, 271.9 mg. sodium, 1,632.5 mg. potassium, 13.4 g. carbohydrates, 1.7 g. fiber, 53.6 g. protein, vitamin A 131%, vitamin C 69%, calcium 22%, iron 26%