|800 g||beef — fillet cut in 8|
|black pepper — freshly ground|
|20 ml||sunflower oil|
|1||onion — small, chopped|
|2||garlic — cloves, crushed|
|250 ml||crème fraîche|
|25 ml||wholegrain mustard|
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.