Melt remaining 1-1/2 tsps. butter and add garlic and mushrooms. Stir and cook until mushrooms are tender and release their liquid, about 3 minutes. If using the brandy tilt the pan slightly and pour brandy into front edge of pan. If using a gas stove top, turn heat to high and let the flame catch the brandy's vapors and ignite it. Gently swirl the flaming brandy in and around the mushrooms until the flame goes out. (For safety reasons do not pour brandy directly from the bottle). Return to the burner and reduce heat to medium-low. Add the Dijon mustard, broth, Worchestershire sauce and green onions. Add the half and half and stir and cook another minute to thicken and combine flavors. Add beef. Remove from the heat.
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