Steak with a rich mushroom and brandy sauce recipe

Click to rate
(284 ratings)
Sending your rating






5 min


20 min
(6-8 mins for rare to well-done steak)

Nutrition per portion

Calories 616 kCal 31%
Fat 45g 64%

You can't go wrong with this classic French dish. It's quick to make, which gives you more time to socialise


  • 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


  • 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.

Top tip for making Steak with a rich mushroom and brandy sauce

For the ultimate indulgence, serve these steaks with chunky homemade chips seasoned with sea salt.

Click to rate
(284 ratings)
Sending your rating