BEEF FILLET WITH BRANDY SAUCE
INGREDIENTS
- 1 TBSP Principal Favours Garlic Sauce
- 2 fillet steaks weighing about 75g (2-3 oz) each
- Freshly ground sea salt and freshly ground pepper
- 1 TBSP Olive oil
- 28g (1 oz ) butter
- 28 ml ( 1 oz) brandy
- 2 TBSP chicken and beef steak or ½ beef stock cube dissolved in 2 TBSP boiling water
- 2 TBSP double cream
- 168g (6oz) cooked black eyed peas
- 1 TBSP Dijon mustard
PREPARATION
- Marinate beef in Principal Flavours Garlic Sauce and Dijon mustard.
- Heat one large frying pan. Add vegetable oil then steaks and give them a couple of minutes on both sides (7-8 minutes).
- Add butter to pan and allow it to colour brown, basting the steaks with stock and juices.
- Transfer steaks to a baking tray and leave in a warm place (oven mark 100ْC – low heat).
- BRANDY SAUCE Add brandy to pan and cook over heat for about one minute. Make sure the alcohol boiled all the way off. Brandy is liable to burst into flames. If this worries you have a large lid handy or damp towel to put over pan.
- 6.Then add stock, bring back to boil. Add steak, bean and crème. Simmer for
2-3 minutes and serve. |
