Steak with a rich mushroom and brandy sauce
You can't go wrong with this classic French dish. It's quick to make, which gives you more time to socialise
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Prep time: 5 mins
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Cooking time: 20 mins
(6-8 mins for rare to well-done steak) -
Total time: 25 mins
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Serves: 6
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Skill level: Bit of effort
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Costs: Mid-price
Ingredients
For the ultimate indulgence, serve these steaks with chunky homemade chips seasoned with sea salt.
- 15g (½ oz) unsalted butter
- 2 shallots, finely sliced
- 1 garlic clove, crushed
- 150g (5½ oz) 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 (2½ fl oz) brandy
- 100ml (3½ fl oz) weak chicken stock
- 284ml tub double cream
- 2tbsp flat-leaf parsley, chopped
Method
- Melt the butter in a large heavy-based pan over a low heat. Add the shallots and cook for 2 to 3 mins.
- 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.
- 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.
- 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.
Nutritional information per portion
- Calories 616(kcal)
- Fat 45.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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