4 fillet steaks, 175 g (6 oz) each
2 garlic cloves, skinned and crushed
salt and freshly ground pepper
50 g (2 oz) butter
125 g (4 oz) button mushrooms, wiped and very thinly sliced
25 g (1 oz) onions, skinned and very finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) worcestershire sauce
15-30 ml (1 - 2 tbsp) brandy
142 ml (5 fl oz) carton single cream
15 ml (1 tbsp) finely chopped parsley
4 parsley sprigs, to garnish
2 garlic cloves, skinned and crushed
salt and freshly ground pepper
50 g (2 oz) butter
125 g (4 oz) button mushrooms, wiped and very thinly sliced
25 g (1 oz) onions, skinned and very finely chopped
15 ml (1 tbsp) lemon juice
30 ml (2 tbsp) worcestershire sauce
15-30 ml (1 - 2 tbsp) brandy
142 ml (5 fl oz) carton single cream
15 ml (1 tbsp) finely chopped parsley
4 parsley sprigs, to garnish
method
1. Rub the steaks with the garlic and season well.
2. Heat half the butter in a frying pan and fry the steaks over a high heat for about 2 minutes on each side to brown. Cook for longer, if the steaks are preferred well done. Put into a warm serving dish to keep hot.
3. Heat the remaining butter and quickly fry the mushrooms and onion in the pan until tender. Add the lemon juice, Worcestershire sauce and brandy and bring to the boil.
4. Stir in the fresh cream and parsley, bring almost to the boil, adjust the seasoning, then quickly pour over the steaks and serve garnished with a sprig of parsley.
2. Heat half the butter in a frying pan and fry the steaks over a high heat for about 2 minutes on each side to brown. Cook for longer, if the steaks are preferred well done. Put into a warm serving dish to keep hot.
3. Heat the remaining butter and quickly fry the mushrooms and onion in the pan until tender. Add the lemon juice, Worcestershire sauce and brandy and bring to the boil.
4. Stir in the fresh cream and parsley, bring almost to the boil, adjust the seasoning, then quickly pour over the steaks and serve garnished with a sprig of parsley.
serving amount
serves 4
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