Step 2

Pour the stock into the hot skillet and cook, scraping up any browned bits, until reduced to about 120ml. Pour into a bowl and set aside.

Step 3

Return the skillet to heat and add the butter. Sauté the garlic and shallots until soft, about 2 minutes. Add the mushrooms and cook until they release their liquid and begin to brown.

Step 4

Add the cognac and carefully tilt the pan away from you to flambé — light with a long match or lighter. Cook until the flame dies.

Step 5

Stir in the reserved reduced stock, heavy cream, Dijon, Worcestershire and Tabasco. Return the steaks to the pan and cook, turning in the sauce, until warmed through and sauce has thickened, about 4 minutes.

Step 6

Transfer steaks to serving plates. Stir parsley and chives into the sauce, then spoon over the steaks.