- 2 sirloin, rump or rib eye steaks, about 200g each
- ½ tsp freshly ground black pepper
- sea salt
- 1 tsp olive oil
- 1 tsp butter
- 2 tbsp brandy or Cognac
- 2 tbsp butter
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- ½ tsp sea salt
- freshly ground black pepper
- 1 tbsp snipped chives
- 1 tbsp finely chopped parsley
- 1 tsp lemon juice
- Place a sheet of cling film over the steaks and pound with a rolling pin until quite flat (about 5mm/¼in). Season with pepper, but do not salt.
- Prepare the ingredients for the sauce now, as you won't have time later.
- Heat the oil and butter in a non stick frying pan, and cook the steaks briskly for 1 minute on each side. Draw the pan off the heat, transfer the steaks to two warm dinner plates and season with sea salt.
- Now, add the brandy or Cognac to the still-hot pan and return it to the heat, where – whoosh – it will flame.
- When the flame dies, reduce the heat and quickly add the butter, Worcestershire sauce, mustard, sea salt and pepper, stirring vigorously with a wooden spoon for 1 minute, allowing the mixture to bubble and thicken.
- Add the chives, parsley, lemon juice and any juices that have gathered from the resting steaks, stir well and pour the bubbling sauce over the steaks.
- Serve immediately, with potatoes, asparagus, or a green salad.