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.