2 tablespoons canola oil
4 ¼-pound filet mignon steaks
Kosher salt and freshly ground black pepper
1-1/2 cups beef stock
2 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, minced
4 ounces oyster or hen-of-the-woods mushrooms, torn into small pieces
¼ cup cognac or brandy
¼ cup heavy cream
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
¼ teaspoon Tabasco or other hot sauce
1 tablespoon minced fresh flat-leaf parsley
1 tablespoon minced chives

Heat oil in a 12-inch skillet over medium-high heat. Season steaks and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4-5 minutes for medium rare. Transfer steaks to a plate.



Return skillet to high heat, add stock, and cook until reduced to ½-cup, about 10 minutes. Pour into a bowl and set aside. Return skillet to medium-high heat and add butter; add garlic and shallot and cook, stirring, until soft, about 2 minutes. Add mushrooms and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes.



Add cognac and light with a match to flambé. When flame dies down, stir in reserved stock, the cream, mustard, Worcestershire, and hot sauce, then return steaks to skillet. Cook, turning, until steaks are warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.