Foryoueats: Venison Steak Diane

1/2 pound piece of venison backstrap or tenderloin

Salt

2 tablespoons unsalted butter

1 shallot, minced

3 cloves garlic, minced

1/4 cup brandy

1/2 cup venison stock or beef broth

2 tablespoons Worcestershire sauce

1 tablespoon mustard (I use Dijon)

1 tablespoon tomato paste

1/4 cup heavy cream

Minced herbs for garnish (basil parsley, chives, etc)

Venison Steak Diane