Steak and quick mustard gravy

Rub steak with olive oil and season with milled pepper.
Heat a non-stick pan to very hot and sear steak on both sides to seal.
Add a little extra olive oil if necessary and cook steak for three minutes.
Turn and cook for a further three minutes for a medium-rare steak.
Remove and keep warm.
Deglaze pan by adding brandy, beef stock, mustard and sugar to the pan juices.
Cook over a high heat to boil for about three minutes.
Drizzle over steaks and serve with your choice of side vegetables.
Note:You could use a griddle pan for the steak, and get all those sexy lines – but then you’ll have to make the sauce in a separate pan and you’ll miss out on all the meaty pan juices.
And you’ll have double the washing up.