Steak Dianne – Fustini's Oils & Vinegars

Ingredients

• 6 4-ounce tenderloins
• salt and pepper
• 3 tablespoons butter
• 1 tablespoon Fustini’s Robust SELECT olive oil
• 1 shallot, minced
• 1 garlic clove, minced
• 4 ounces mushrooms, sliced thin
• 2 ounces Cognac or Brandy
• 1 teaspoon wholegrain mustard
• 1/2 cup heavy cream
• 2 tablespoons reduced veal stock
• 1 tablespoon Fustini’s 18 Year balsamic
• 1 teaspoon Black Sheep Worcestershire Sauce
• 1 teaspoon Fustini’s Cayenne Crush olive oil
• sliced green onions
• chopped parsley