Start by seasoning your steaks generously with salt and black pepper. Heat olive oil and butter in a skillet over medium-high heat. Once it’s hot, place the steaks in the pan and sear each side for 3–4 minutes (or longer, depending on doneness preference). Remove and set aside, covering them with foil to keep warm.

Using the same skillet, melt the remaining butter. Add finely chopped shallots and minced garlic, stirring until they’re fragrant and translucent. This takes about 2 minutes, but keep an eye on them so they don’t burn!

Pour in brandy or cognac (carefully!) into the skillet. Light it using a long-stemmed lighter or match, letting the flames burn off the alcohol. This step elevates the flavor while adding a touch of drama to your kitchen.

Stir in the beef broth, Dijon mustard, and Worcestershire sauce. Allow everything to simmer for a few minutes, reducing slightly while thickening beautifully.

Pour the heavy cream into the sauce and mix well. Lower the heat and simmer until the sauce is glossy and rich, about 2–3 minutes. Adjust seasonings to your taste.

Return the cooked steaks to the skillet, spooning the sauce over them while they warm up for about a minute. Sprinkle fresh parsley on top and garnish with finely chopped chives.