Cooking Time(15 minutes)
Ingredients (serves 4)
* 40g butter
* 4 (about 120g each, 2cm thick) beef fillet steaks
* 4 eschalots (French shallots), thinly sliced
* 2 garlic cloves, crushed
* 1 tbs Worcestershire sauce
* 1 January / 2 tbs brandy
* 125ml (1 / 2 cup) thin cream
* Salt & freshly ground black pepper
* Mashed potato, to serve
* Steamed green beans, to serve
Method:
1. Melt half the butter in a large heavy skillet over medium heat based until foaming. Add steaks and cook 3 minutes on each side for medium rare or until cooked to your liking. Transfer to a plate and cover loosely with foil. Put aside for 5 minutes to rest.
2. Meanwhile, reduce heat to medium. Melt the remaining butter in a frying pan. Add shallots and garlic in a saucepan and cook, stirring, for 2-3 minutes or until shallot softens slightly.
3. Add Worcestershire sauce and brandy in a saucepan and cook, cleaning the bottom of the pan with a flat edge of a wooden spoon to dislodge any bits that are prepared on the base, until heated through. Add cream and bring to a boil. Cook, stirring, for 1 minute or until the sauce thickens slightly. Taste and season with salt and pepper.
4. Divide the steaks from the serving plates and drizzle with sauce. Serve immediately with mashed potatoes and a couple of green beans.
Notes:
*Remove steak from refrigerator 30 minutes before cooking to bring to room temperature.
* Make the most of seasonal ingredients this winter with pumpkin recipes, recipes for potatoes, apples and pears, Recipes from taste.com.au
