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Brandied steak with mustard sauce

Recipe from: 9/1/2003 12:00:00 AM
beef fillet

Ingredients 9
Servings 4
Time 10 minutes


  • 800
    beef fillet, cut into 8 pieces
  • freshly ground black pepper
  • 50
  • 20
    sunflower oil
  • 60
  • 1
    small onion, finely chopped
  • 2
    (or more) cloves garlic, crushed
  • 250
    créme fraiche
  • 25
    French wholegrain mustard


20 minutes
Cover the steaks with freshly ground black pepper.
Heat a heavy-based frying pan over a high heat until very hot.
Add 20 ml butter and a little oil, then fry the steaks for approximately five minutes, turn and fry the other side.
They should be well browned and cooked to your liking.
Pour over the brandy, light it immediately with a match and wait until the flames have died down.
Remove from the pan and set aside in a warm oven.
Reduce the heat to medium and add remaining butter.
Add onion and garlic and sauté for two minutes, then stir in the créme fraiche and mustard.
Simmer for three minutes, season to taste and remove from the pan.
Serve steaks smothered in sauce with roasted baby potatoes and veggies on the side.

Read more on: beef  |  shallow-fry

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