Great Britain
Cooking time - 25 mins
Serves - 1
Difficulty - not too tricky
Ingredients
- Fillet steak, ideally 2.5cm thick
- ½ tbsp. butter
- Olive oil
- 1 tsp. mustard seeds
- 1 tsp. English mustard
- ¼ bell pepper, cut into thin strips
- Chestnut mushroom
- Brandy
- Red wine
- Fresh parsley
- 100 ml single cream
- Salt and pepper, to taste
Method
- Brush the fillet steak on both sides with olive oil, and sprinkle with salt and pepper.
- Place your Whatever pan on a high heat. Place the steak in the pan and cook for 6 minutes in total, turning regularly making sure to sear the edges.
- Place your steak on a plate and add ½ tbsp of butter.
- Meanwhile, heat mustard seeds in the Whatever Pan, add mustard, bell pepper, chestnut mushrooms and season with salt and pepper.
- Pour in the brandy, then carefully light with a long match and let it flambé – stand back! When the flames subside, add the red wine and reduce by half.
- Add fresh parsley, and drizzle in the single cream.
- Cook for a few minutes and add to a plate.
- Cut your steak into chunks and place on top of sauce, pour remaining sauce on the steak and serve!
