Steak with a Boozy Cream and Blue

This was good.  No, this was really good.  Really stinkin' good.  C'mon, it's red meat, booze, cream and blue cheese.  Good.  Really stinkin' good.
I winged this recipe but luckily I wrote down what I was doing. You could totally add more cream (equal amount to broth) in lieu of the 1/4 cup broth broth but I was thinking about shaving off the fat....really?!  It's steak and cream and cheese!  Regardless, it was still delish and surprisingly easy. 
If you don't have Brandy (I always have a small bottle for times like this) then I bet whiskey would be good. 
I used a top sirloin which is lean but tasty if cooked to a medium rare but you could use any beautiful cut of steak you have on hand.  With a top sirloin, I like to slice it before serving it.  I also use a cast iron pan which I highly recommend because you can cook the steak in the pan and while it rests, make the sauce in the same pan to ensure you get all those crispy flavor bits from the bottom.  It all equals flavor.  I was lucky enough to get a cast iron pan for Christmas and man oh man, they cook a mean steak.  It creates a crust on a steak you can't get from a barbecue.  There's a time and place for everything, like this dish.  Make it.  You'll love it.
p.s. if you want to add an herbilicious note to this besides the parsley, a bit of Tarragon would be wicked.

Yeah, that's right.....it looks good doesn't it.   Scroll down and enjoy.

Slap that beautiful piece of beef in the cast iron pan and cook it until you own it.....remove it just before it's done, tent it to keep it warm and move on to sauceville.

Saute.  Pour some wine.
....for yourself.

Broth, booze, cream and bubbles.......yup.

I didn't want a soupy sauce....as you can see by the consistancy.  Nail it with some fresh parsley....it looks good and tastes good.

Perfect!  Stop drooling and pour this over your steak.  If you need to see the finished product again...scroll up.  You won't regret it.

Steak with  a Boozy Cream and Blue

Serves 2

1 Steak , your choice, enough to serve 2
1-2 tbsp butter
1/2 large sweet onion, thinly sliced
1 cup mushrooms, sliced
2 tbsp Brandy
1/4 cup beef broth (chicken will work fine)
1/3 cup whipping cream
3 tbsp fresh parsley, chopped (optional)
1 oz Blue Cheese (stilton or gorgonzola work well)

Heat a cast iron skillet over med high heat.  Season the steak with salt and pepper.  Melt the butter in the skillet and add the steak.  Cook about 4 min per side depending on the thickness (4 min for a 3/4 inch steak med rare - approx).  Remove the steak to a cutting board and tent with foil for at least 10 minutes.  In the same skillet add the onions and cook for 2 minutes.  Add the mushrooms and cook another 2 - 3 minutes.  Add the brandy and broth, if using.  Cook 1 minute and add the cream.  Let the cream reduce until just thickening, a couple of minutes.  Toss in the parsley, check for salt and give it a good grind of black pepper.  Pour over the steak and sprinkle with blue cheese. EAT!