HERB CRUSTED SWORDFISH WITH MUSHROOM BRANDY CREAM SAUCE - Dish off the Block

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons fresh rosemary leaves, stemmed and chopped
• 1 tablespoon fresh sage leaves, chopped
• 2 pounds swordfish steaks, about 1-1 ½” thick
• ½ teaspoon salt
• 1 large onion, chopped
• 6 garlic cloves, chopped
• 1 tablespoon fresh rosemary leaves, stemmed and chopped
• 3 cups mushrooms, sliced
• ¼ cup brandy or cognac
• 3 cups heavy cream
• 2 teaspoons Dijon mustard
• ¼ teaspoon black pepper
• 4 tablespoons butter
• ½ cup whole sage leaves