Oscar Inspired Luxurious Medallion of Irish Beef Brandy Cream

Mon, 25 February 2019

Ingredients

50g  butter

50g rapeseed oil

4 x 80g fillet steaks, flattened out with a meat mallet until 5mm/¼in thick as we call medallion

Sea salt and freshly ground black pepper

2 loves of chopped garlic

100g of sliced mushroom

4 shallots, finely diced

2 tsp Dijon mustard

1 tbsp. Worcestershire sauce

3 tbsp. beef stock

1 tbsp. brandy

3 tbsp.  Full Fat cream

1 tbsp. chopped fresh parsley

 

Method

1.      Heat half the butter and oil on a pan, to a medium heat

2.      Season the beef medallion with sea salt and pepper, fry for 30-40 seconds either side, remove from the pan and leave to one side

3.      Add remaining butter and oil o the pan, add the garlic and shallot and fry for 2-3 minutes,

4.      Now add the mushroom and cook for a further 2-3 minutes

5.      Now add the brandy and set a light to burn off the alcohol

6.      Add the beef stock, cream, Worcestershire sauce and let reduce to a nice sauce.

7.      Add back in the meat with whatever juice are on the plate

8.      Reduce again to a nice consistency, serve with some nice wholegrain mustard mash and buttered beans.

9.      Garnish with some chopped parsley