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Ingredients for 4 pax

  • 4 x black Angus tenderloin steaks, approx 200 grams
  • 4 shallots, peeled and finely chopped
  • 150 grams of field or button mushrooms thinly sliced
  • 2 tablespoon salted butter
  • 2 garlic clove, peeled and minced
  • 2 tablespoons Worcestershire sauce, to taste
  • 2 teaspoon English mustard
  • 1/4 cup brandy
  • 200 ml double cream
  • Handful of flat-leaf parsley – chopped

Method

  • Rest the steaks on a plate at room temperature for 1 – 2 hours before cooking
  • Season well with course sea salt and freshly ground black pepper. These are big steaks, don’t be shy with the salt!
  • Add vegetable oil to a thick bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
  • Gently add the steaks and fry on a high heat for 3 minutes until a nice brown crust forms
  • Flip the steaks and turn down the heat
  • Add 2 good sized knobs of butter, 3 sprigs of fresh thyme and 3 cloves of garlic
  • Baste the steaks with the butter using a spoon, continue to baste for around 3 minutes. Be careful not to burn the butter!

  • Rest the steaks on a rack for at least 5 minutes. Resting allows the meat to relax and stops blood from oozing out onto the plate later

While the steaks are resting prepare the sauce.

  • Add a little vegetable oil to the pan that you cooked your steaks in, add the sliced shallots and allow to soften, add the sliced mushrooms along with a tablespoon of butter, add the minced garlic and saute together for around a minute.  Add the Worcestershire sauce and bring to boil.

  • Turn up the heat and tilt the pan away from you and add the brandy, tilt it right towards the edge of the pan and  allow it to set on fire from the gas ring. Turn down the heat and add the cream and the mustard, bring to a light boil.

  • Introduce the steaks and the juices from resting tray back into the pan.  You can cook a little longer at this point if you prefer you steak medium.
  • Add half of the chopped parsley to the pan and stir. Place the steaks onto to a warm plate then spoon the sauce over the steaks, sprinkle with the remaining chopped parsley. Or serve them in the pan placed onto the center of the table

Ingredients for 4 pax

  • 4 x black Angus tenderloin steaks, approx 200 grams
  • 4 shallots, peeled and finely chopped
  • 150 grams of field or button mushrooms thinly sliced
  • 2 tablespoon salted butter
  • 2 garlic clove, peeled and minced
  • 2 tablespoons Worcestershire sauce, to taste
  • 2 teaspoon English mustard
  • 1/4 cup brandy
  • 200 ml double cream
  • Handful of flat-leaf parsley – chopped

Method

  • Rest the steaks on a plate at room temperature for 1 – 2 hours before cooking
  • Season well with course sea salt and freshly ground black pepper. These are big steaks, don’t be shy with the salt!
  • Add vegetable oil to a thick bottomed frying pan and heat until smoking. Make sure you have good ventilation or your kitchen will fill up with smoke!
  • Gently add the steaks and fry on a high heat for 3 minutes until a nice brown crust forms
  • Flip the steaks and turn down the heat
  • Add 2 good sized knobs of butter, 3 sprigs of fresh thyme and 3 cloves of garlic
  • Baste the steaks with the butter using a spoon, continue to baste for around 3 minutes. Be careful not to burn the butter!

  • Rest the steaks on a rack for at least 5 minutes. Resting allows the meat to relax and stops blood from oozing out onto the plate later

While the steaks are resting prepare the sauce.

  • Add a little vegetable oil to the pan that you cooked your steaks in, add the sliced shallots and allow to soften, add the sliced mushrooms along with a tablespoon of butter, add the minced garlic and saute together for around a minute.  Add the Worcestershire sauce and bring to boil.

  • Turn up the heat and tilt the pan away from you and add the brandy, tilt it right towards the edge of the pan and  allow it to set on fire from the gas ring. Turn down the heat and add the cream and the mustard, bring to a light boil.

  • Introduce the steaks and the juices from resting tray back into the pan.  You can cook a little longer at this point if you prefer you steak medium.
  • Add half of the chopped parsley to the pan and stir. Place the steaks onto to a warm plate then spoon the sauce over the steaks, sprinkle with the remaining chopped parsley. Or serve them in the pan placed onto the center of the table