Steak Diane by Gordon Ramsay

4 small sirloin steaks, approx 7 ounces
3 shallots, peeled
4 ounces crimini mushrooms, cleaned (if cirimini unavailable use button mushrooms instead)
1 tablespoon salted butter
1 garlic clove, peeled
1-2 tablespoons Whocestershire sauce, to taste
1 tablespoon Dijon mustard
1/3 cup brand or cognac
1 cup heavy cream
Small handful of flat-leaf parsley

Instructions
Using a rolling pin, roll out the steaks to flatten and cut off any excess fat.  Season the steaks on both sides with salt and pepper.  Heat a little olive oil in a skillet pan large enought to accommodate the 4 steaks in one layer.  Quickly saute the steaks for up to a minute on each side then remove from the pan and set aside to rest.  To make the sauce for the steaks, heat some olive oil in a separate pan.  Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter.  Crush the garlic and add with Worcestershire sauce, then the mustard and heat through for a miute.  Turn up the heat and tilt the pan aay from you.  Pour the brand into the far end and allow it to ignite-be careful that the flame that flares up doesn't singe your eyebrows.  Once the alcoho has burnt off, swirl the juices around the pan.  Add the cream and allow the saue to thicken before turning down the heat.  Introduce the steaks back into the pan and cook a little further depending on how well done you would like them.  Chop the parsley and add half to the pan.