Ingredients
- 1 sprig of fresh rosemary
- 2 sprigs of fresh thyme
- 1 teaspoon red wine vinegar
- olive oil
- 300 gr. centre-cut fillet steaks, ideally 2,5 cm thick
- 100 gr. chestnut mushrooms
- 15 gr. fresh flat-leaf parsley
- 20 gr. unsalted butter
- 10 ml brandy
- 50 ml red wine
- 100 ml single cream
- 1 teaspoon wholegrain or French mustard
- 1 teaspoon English mustard
Pepper sprinkle
- ¼ of a red pepper
- ¼ of an orange pepper
- ¼ of a yellow pepper
- extra virgin olive oil
Method
- Pick the rosemary and thyme into a pestle and mortar, add a good pinch of black pepper, pour in the red wine vinegar and 1 tablespoon of olive oil, then bash to a paste.
- Rub the paste all over the steaks and leave to marinate for 30′.
- Deseed and finely dice the peppers, then dress with extra virgin olive oil and put aside.
- Quarter the mushrooms, then pick and finely chop the parsley.
- Place a frying pan on a high heat so it’s screaming hot.
- Brush the herbs off the steaks, then place the steaks in the pan, adding a drizzle of olive oil and knob of butter.
- Cook for 6′ in total, completing everything up to the end of step 8 in this time, turning regularly and keeping them moving in the pan, making sure to sear the edges and baste with the juices, as you go.
- When the butter turns dark golden, and your steak has good colour and character, add the mushrooms and a pinch of salt and pepper, jiggle the pan to keep things moving.
- Pour in the splash of brandy, tilt the pan to flambé, then when the flames subside, add a swig of red wine and reduce by half.
- Drizzle in the cream, turning the steaks in the sauce to coat, and keep cooking until the steaks are nicely coated, briefly remove the steaks from the pan at this stage if your sauce is taking a while to reduce to avoid overcooking.
- Sprinkle over the parsley, add the mustards, then stir through.
- Slice the steaks in half, place on a warmed plate and drizzle with the sauce, then scatter over the dressed pepper.