Ingredients

• 4 x 150g/5½oz centre cut fillet steaks
• 50g/1¾oz butter
• at room temperature
• salt and freshly ground black pepper
• 100ml/3½fl oz beef stock
• ½ garlic clove
• crushed
• 2 tbsp brandy
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 150ml/¼ pint double cream
• ½ tsp crushed black peppercorns
• 2 tbsp chopped fresh parsley

Directions

• Using your hands
• flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
• Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil
• rest and keep warm.
• For the sauce
• add the stock to a saucepan
• bring to the boil and cook until reduced by half. Add the garlic
• brandy
• Worcestershire sauce
• mustard
• cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.
• Divide the steaks between plates
• pour over the sauce and serve.