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
