Serves 4

2 tablespoons unsalted butter
4 (6-ounce) shell steaks, butterflied and pounded ¼ inch thick with meat tenderizer
1 teaspoon salt (or to taste)
½ teaspoon black pepper (or to taste)
3 tablespoons minced shallots
¼ cup good-quality brandy
¼ cup dry white wine
1 teaspoon prepared hot English mustard (Coleman’s)
¾ cup beef broth
¼ cup heavy cream
3 tablespoon snipped fresh chives

Preheat oven to 350 degrees.

Heat large heavy skillet over moderate heat 1 minute, add ½ tablespoon butter. Meanwhile sprinkle steaks on both sides with salt and pepper.

When butter foams, sear first steak 1 to 2 minutes on each side; transfer to hot ovenproof platter. Brown remaining steaks in butter the same way, transferring each to the platter.

Add shallots to skillet and sauté until glassy---about 2 minutes. Remove skillet from heat and carefully add brandy. Return to low heat and reduce---do not flame---to glaze. Add wine, raise the heat to moderate, and boil down to glaze.

Set platter of steaks, uncovered, in oven to warm. Blend mustard into skillet and cook 1 minute. Mix in beef broth, boil 1 minute, then add cream and bring just to boiling.

Transfer steaks to four heated serving plates. Stir chives into sauce, taste for salt and pepper, adjust as needed, then pour over steaks and serve immediately.