Serves 4
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  1. Heat the butter and half of the olive oil in a pan over a medium heat and add the onions and mushrooms. Cook for 4-5 minutes until mushrooms are golden brown, then add the garlic and cook for one minute longer. Remove with a slotted spoon and set aside.
  2. Heat another tablespoon of oil in the same pan over a high heat. Season the steaks on both sides with salt and black pepper, massaging the seasonings into the meat.
  3. Place the steaks in the hot pan and cook to your liking. Remove to a plate, tent loosely with tin foil and rest while you make the sauce.
  4. Place the same pan over a high heat and add the brandy. Bring to a boil, then add the cream and reduce the heat. Simmer for five minutes, using a wooden spoon to scrape any sticky bits from the bottom of the pan.
  5. Add the mushrooms and onions back to the pan and heat through for 1-2 minutes.
  6. Stir in any juices that have been released from the steaks.
  7. Serve the steaks with the brandy mushroom sauce and chunky chips.

Nutrition Facts

Per serving: 528kcals, 32.6g fat (11.4g saturated), 3.3g carbs, 1.1g sugars, 49.6g protein, 0.8g fibre, 2.160g sodium