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1
Let the steaks sit out for 30 minutes before cooking to come to room temperature.
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2
Heat the canola oil in a cast iron skillet over medium-high heat.
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3
Season the steaks with salt and pepper.
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4
Place them in the hot pan.
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5
Cook for about 3 minutes per side for medium rare.
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6
Remove the steaks from the pan, cover them loosely with foil, and let them rest for 5 minutes before slicing while you make the sauce.
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7
Turn the temperature on the skillet down to medium.
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8
Add the shallots and cook until they soften a bit, about 2 minutes.
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9
Pour in the broth and Worcestershire sauce and bring it up to a simmer.
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10
While the broth comes to a simmer, add the gravy mix to a small bowl and mix with 2 tablespoons water.
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11
Add to the broth, stir, and let simmer until thickened.
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12
Stir in the chocolate and cold butter to thicken the sauce.
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13
Taste and adjust the seasoning with salt and pepper.
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14
Place the steaks onto a serving platter, pour the sauce over top (or serve on the side), and garnish with parsley.
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15
Serve with Sauteed Mushrooms and Onions.
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16
In a large skillet over medium heat, add the butter.
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17
When the butter has melted, add the mushrooms and onions and season with salt and pepper.
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18
Cook until they begin to soften and the mushrooms release their juices, about 7 minutes.
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19
Take the pan off of the heat and add the whiskey.
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20
Place back on the heat, add the thyme, and cook until the moisture has evaporated and the pan is almost dry, about 3 minutes.
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21
Add the cream and bring to a simmer.
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22
Cook until the cream thickens a bit, 4 to 5 minutes.
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23
Taste and adjust the seasoning with salt and pepper.
