Ingredients

• 4 x 250g/9oz thick beef skirt (bavette) steaks
• salt and freshly ground black pepper
• 2 tbsp olive oil
• 1½ tbsp white wine vinegar
• 50ml/2fl oz brandy
• 200ml/7fl oz beef stock
• 2 cloves garlic
• peeled
• 1 handful fresh thyme leaves
• 2 tsp butter
• 25g/1oz green peppercorns
• 100ml/3½fl oz double cream
• 1kg/2lb 3oz Maris Piper or King Edward potatoes
• 1 tbsp butter
• 100ml/3½fl oz double cream
• salt and freshly ground black pepper
• 500g/17½oz Portobello mushrooms
• 50g/2oz butter
• 2 cloves garlic
• peeled
• thinly sliced
• salt and freshly ground black pepper
• 1 handful picked fresh thyme leaves

Directions

• For the beef
• season the steaks with salt and freshly ground pepper.
• Heat a non-reactive frying pan until hot
• then add the oil then the steaks. Sear the steaks for 2-3 minutes on both sides
• or until golden-brown all over.
• Carefully add the white wine vinegar to the pan
• then add half of the brandy and carefully tip the pan towards the flame of the hob
• so that the alcohol catches alight (NB: keep clothing and fabric well clear of the flame and do not leave unattended). When the flame has gone out
• add the beef stock
• the garlic and the thyme. Cook for a further 2-3 minutes
• then remove the steak from the pan and set aside to rest on a warm plate.
• Return the pan to the heat and add the green peppercorns and the remaining brandy. Simmer the mixture for 8-10 minutes
• or until the liquid has reduced to a sauce consistency. Stir in the double cream and simmer again for a further 6-8 minutes
• or until the sauce is thickened and glossy. Keep warm and pour into a gravy boat when ready to serve.
• For the béarnaise sauce
• place the egg yolks into a heatproof bowl and add the white wine vinegar and warm water. Whisk to combine
• then place the bowl over a pan of just-simmering water (make sure the bottom of the bowl does not touch the water) and whisk continuously for 3-4 minutes
• or until the mixture is pale and fluffy and has doubled in volume.
• Slowly drizzle in the melted butter in a thin
• steady stream while whisking continuously
• until all of the butter is incorporated and the mixture is thickened and emulsified. Stir in the chopped tarragon and whisk in a splash of olive oil. Pour into a gravy boat when ready to serve.
• For the mash
• cook the potatoes in a pan of boiling water for 10-12 minutes
• or until tender. Drain
• return the potatoes to the pan and place back over the heat for a few minutes to drive off any excess moisture
• then pass the potatoes through a potato ricer or mash with a masher. Beat in the butter and cream until well combined and season
• to taste
• with salt and freshly ground black pepper.
• For the garlic mushrooms
• melt the butter in a pan until foaming
• then add the mushrooms and fry for 2-3 minutes
• or until golden-brown and tender. Season
• to taste
• with salt and freshly ground black pepper and add the garlic and thyme. Cook for a further minute
• or until the mushrooms are softened.
• To serve
• place the steaks onto serving plates and spoon the mash and garlic mushrooms alongside. Serve with a choice of the green peppercorn or béarnaise sauce.