Fillet steaks with mustard sauce

Serves 4

4 fillet steaks, cut 3cm thick Salt and black pepper 1 tbsp olive oil 2 shallots, peeled and finely chopped 60ml brandy 1 tbsp Dijon mustard 120ml cream

To serve: Oven-baked chips

1. 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.
2. 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.
3. Sear the steaks for three minutes per side until well browned.
4. 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.
5. Pour all but one tablespoon of fat from the pan. Add the shallots and cook over a medium heat for three minutes until softened.
6. Add the brandy and allow to bubble, scraping any sticky bits from the bottom of the pan with a wooden spoon.
7. Stir in the mustard and cream. Bring the sauce to a simmer and season to taste with salt and black pepper.
8. Serve the steaks hot with the mustard sauce and some chips.

Per Serving: 321kcals, 19.3g fat (9.5g saturated), 2.1g carbs, 0.5g sugars, 26.9g protein, 0g fibre, 0.192g sodium