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Ingredients:
- 2 fillet steaks (about 200g each)
- 25g butter
- 1 thyme sprig
- ½ teaspoon cracked black pepper
- 1 large or 2 small shallots, finely chopped
- 3 tablespoons brandy
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 200ml strong beef stock
- 3 tablespoons crème fraiche
- 1 tablespoons chopped tarragon
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Method:
1. Generously season the steaks all over with salt.
2. Heat the butter in a heavy-based frying pan over a medium-high heat until foaming then add the thyme so it crackles and sizzles.
3. Add the steaks and use tongs to turn them every 1 minute over the course of 6 minutes (for very rare), 8 minutes (rare) or 10 minutes (medium). Remove the steaks to a warm plate and leave to rest while you make the sauce.
4. Scatter the pepper over the butter and thyme already in the pan. Toast for 1 minute, then stir in the shallots and cook for another 2-3 minutes until they start to soften.
5. Turn up the heat to high and tilt the pan so the side is against the flame (if using a gas hob). Carefully splash in the brandy, flambé the shallots until the flames have died down.
6. Reduce the heat to medium and stir in the mustard and Worcestershire sauce. Bubble for a minute then pour in the stock. Bring to the boil and cook for 2 minutes until reduced by half.
7. Stir in the crème fraiche and simmer until rich and creamy. Taste and season if needed.
8. Return the steaks and any juices to the pan, spooning the sauce over the steaks.
9. Sprinkle over the tarragon and serve drizzled with more sauce.