Take the steaks out of the refrigerator and pat them dry with a paper towel. Cover each one with plastic wrap and with a meat hammer pound them to 2 cm thickness. Brush some olive on both sides and lightly season with salt and pepper.

Set a large heavy bottom non-stick saucepan over high heat and let it heat up for 2’ until smoking.

Using a pair of metallic tongs carefully add 2 steaks at a time in the pan away from you, searing each side for about 3’. Add another tablespoon of oil and repeat for the remaining 2 steaks and let rest covered with aluminium foil.

Use the same pan and over medium heat add a tbsp of oil. Wait for a minute to heat up and add the shallots. Sauté for 3-4’ and when soft and translucent add the mushrooms along with the butter.

Toss for a couple of minutes, add the garlic, and when the mushrooms soften pour over them the brandy. Tilt the pan so that the alcohol ignites and once the fire is gone add the Worcestershire sauce and Dijon mustard. Stir continuously for 2’, add the dairy cream, reduce the heat and allow the cream to thicken a bit.

Season with salt and pepper and return the steaks in the pan with the sauce, turn off the heat and toss the sauce to cover all the steaks. Serve each steak in a plate, pour the sauce all over it and accompany with wilted Spinach or other vegetables, as well as sautéed potatoes.