You can't go wrong with this classic French dish. It's quick to make, which gives you more time to socialise!
Serves: 6
Takes: 5 min preparation + 15 min cooking
15g (1/2oz) unsalted butter
2 shallots, finely sliced
1 garlic clove, crushed
150g (5 1/2oz) mixed mushrooms such as oyster, chanterelle and sliced chestnut
Salt and black pepper
6 x 2.5cm (1in) thick fillet steaks
1tbsp olive oil
75ml (2 1/2fl oz) brandy
100ml (3 1/2fl oz) weak chicken stock
284ml tub double cream
2tbsp flat-leaf parsley, chopped
1. Melt the butter in a large heavy-based pan over a low heat. Add the shallots and cook for 2 to 3 mins.
2. Increase the heat to high and stir in the garlic and mushrooms. Cook for 2 to 3 mins. Remove from the pan and wipe pan clean with kitchen paper.
3. Return the pan to a high heat. Season the steaks, then oil them lightly. Fry for 3 mins on each side for rare, or 4 min for well done. Remove from pan and set aside.
4. Add the cooked mushrooms, brandy and stock to the pan and simmer for 2 mins. Stir in the double cream and parsley and bring to the boil. Season to taste, then spoon over the steaks.
Per serving: 616 calories; 45g fat
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