United States
Cooking time - 25 mins
Serves - 1
Difficulty - not too tricky
Ingredients
- Fillet steak, ideally 2.5cm thick
- ½ tbsp. butter
- Olive oil
- 1 tsp. mustard seeds
- 1 tsp. English mustard
- ¼ bell pepper, cut into thin strips
- Handful of chestnut mushrooms
- 100ml/3.5oz. Brandy
- 250ml/1/3 of bottle red wine
- 100ml/3.5oz. single cream
- Fresh parsley
- Salt and pepper, to taste
Method
- Brush the fillet steak on both sides with olive oil, then season with salt and pepper.
- Place your Whatever pan on a high heat. After heating, place the steak in the pan and cook for 6 minutes, turning regularly and making sure the edges are seared.
- Meanwhile, toast mustard seeds in the pan. Then add mustard, bell pepper, mushrooms and season with salt and pepper.
- Pour in the brandy, and carefully light with a long match and let it flambé – stand back! When the flames subside, add the red wine and reduce by half.
- Add fresh parsley and pour in the cream.
- Let this cook for a few minutes, then transfer onto a plate.
- Cut your steak into chunks and place on the sauce, pour remaining sauce on the steak and serve!
