Ingredients:

Instructions:

  1. Melt half the butter in a large, heavy-bottomed skillet over medium heat. Add minced shallots and sauté until translucent, about 3 minutes.
  2. Add the sliced mushrooms. Increase heat slightly and cook until they have released their moisture and started to brown nicely (approximately 5-7 minutes). Season lightly with salt and pepper.
  3. If thickening, sprinkle the flour over the mixture and stir continuously for 1 minute to cook out the raw taste.
  4. Deglaze by adding the Dry Sherry or white wine. Bring to a simmer, scraping up any brown bits (fond) from the bottom of the pan. Reduce by half.
  5. Remove the pan from the heat source. Pour in the Cognac/Brandy. Return the pan to the heat, tilt slightly, and ignite the alcohol using a long lighter or match. Let the flames burn out naturally. (If skipping flambé, simmer vigorously for 30 seconds).
  6. Stir in the beef stock, Worcestershire sauce, and Dijon mustard. Bring to a gentle simmer and cook until the sauce has thickened enough to coat the back of a spoon (about 5 minutes).
  7. Whisk in the remaining cold butter, one tablespoon at a time, until emulsified and glossy. Stir in the heavy cream (if using) and lemon juice. Taste and adjust seasoning.
  8. Stir in the fresh parsley just before serving immediately over steak or fish.