Cut the steak into 25 mm thick slices. Season generously with freshly ground black pepper.
Sprinkle with a pinch of salt and Aromat.
Heat a heavy-based frying pan over a high heat.
Add 10 ml butter and 10 ml olive oil. When it begins to smoke add the steaks, a few at a time, and fry for about two minutes on each side for medium-done.
Remove from the pan and set aside. Repeat with the remaining steaks.
Add more butter and olive oil as needed.
Set the steaks aside and keep them warm.
Add some more butter to the pan.
Add the onion and sauté briefly.
Return the meat to the pan, with any meat juices.
Pour the brandy over the meat, then light a match and carefully ignite the brandy from the edge of the pan.
Keep the pan on high heat until the flames die down.
Dish the steaks onto serving plates.
Place the cream, mustard, mushrooms and parsley into the pan and stir over a high heat for two minutes, then drizzle the sauce over the steaks and serve immediately.
The recipe has already been added to your recipe book.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.
Pedalling great coffee in Stellenbosch!
Find out more
Wyke Mature Cheddar
Find out more
South AfricaCozens Recruitment Group (HEAD OFFICE)
South AfricaMurray & Roberts
HousesR 10 900 000
HousesR 2 600 000
HousesR 1 695 000