Ingredients

• 2 6-8oz fillet or rump steaks
• 200ml beef stock
• 1 tablespoon sunflower oil
• 1 large shallot (chopped finely)
• 3 tablespoons double cream
• 3 tablespoons brandy
• 2 tablespoons butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon parsley
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black pepper

Method

1. Sprinkle your steaks with the salt and pepper and pat down.
2. Add the oil to a non stick frying pan and cook your steaks on a medium heat for 2-3 minutes on each side if you like rare steak, 5-6 minutes for medium steak and 8 minutes for well done steak. Remove the steaks from the frying pan and allow to rest.
3. In the same frying pan add the chopped shallot and butter and cook until soft, pour the brandy into the pan. Very carefully light a match and add the flame to the brandy to create a flambé. Be very careful. If you do not want to do this, simply simmer the brandy shallot mix for about 10 minutes.
4. Add the stock, Worcestershire sauce and mustard to the pan and keep stirring whilst gently simmering for 1 minute.
5. Add the stock and bring back to the boil and cook until sauce has reduced by almost half.
6. Add the cream, any juices from the resting steaks and keep cooking for another minute. Add the chopped parsley at the end, stir quickly and then pour over the steaks and serve.

Enjoy!