Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 2 tbsp canola oil
• 4 beef fillet steaks, about 6 oz each and 1 in thick
• beef stock (1 1/2 cups)
• 2 tbsp butter
• 2 garlic cloves, minced
• 1 medium shallot, finely diced
• mushrooms (4 oz), thinly sliced
• brandy (1/4 cup)
• heavy cream (1/4 cup)
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 dash hot pepper sauce
• 1 tbsp minced parsley
• 1 tbsp minced chives
• 1 tsp fine salt, to taste
• 1/2 tsp black pepper, to taste

Method

1. Take the steaks out of the fridge 30 minutes ahead. Pat dry and season well with salt and pepper.
2. Heat the canola oil in a large heavy frying pan over high heat until shimmering. Sear the steaks for 2-3 minutes per side for medium-rare (or to your liking). Transfer to a warm plate and rest.
3. Reduce the heat to medium and melt the butter in the same pan. Add the shallot and mushrooms and cook for 3-4 minutes until the mushrooms are golden and the shallot soft.
4. Add the garlic and cook for 30 seconds until fragrant.
5. Pour in the brandy and, if you like, carefully ignite it or simply let it bubble for 1 minute, scraping up all the browned bits from the base of the pan, until reduced by half.
6. Add the beef stock and simmer for 3-4 minutes until slightly reduced.
7. Stir in the cream, Dijon mustard, Worcestershire sauce, and hot pepper sauce, and simmer 1-2 minutes until the sauce lightly coats the back of a spoon. Taste and adjust salt and pepper.
8. Return the steaks and any resting juices to the pan, turn them in the sauce for 30 seconds to warm through, then serve the steaks spooned with sauce and finished with parsley and chives.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).