4 fillet steaks, cut 3cm thick
Salt and black pepper
1 tbsp olive oil
2 shallots, peeled and finely chopped
1 tbsp Dijon mustard
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Pat the steaks dry with kitchen paper and season generously with salt and black pepper.
- Heat the oil in a large ovenproof cast-iron pan over a high heat until very hot; the pan is hot enough when a few droplets of water sizzle when sprinkled in.
- Sear the steaks for three minutes per side until well browned.
- Transfer the pan to the oven to finish cooking. The steaks will need eight minutes for medium-rare, 10-11 minutes for medium and 12-14 minutes for medium-well. When cooked, transfer the steaks to a plate and tent loosely with tin foil. Allow to rest for 10 minutes.
- Pour all but one tablespoon of fat from the pan. Add the shallots and cook over a medium heat for three minutes until softened.
- Add the brandy and allow to bubble, scraping any sticky bits from the bottom of the pan with a wooden spoon.
- Stir in the mustard and cream. Bring the sauce to a simmer and season to taste with salt and black pepper.
- Serve the steaks hot with the mustard sauce and some chips.
321kcals, 19.3g fat (9.5g saturated), 2.1g carbs, 0.5g sugars, 26.9g protein, 0g fibre, 0.192g sodium