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