- 4 x 150g/5½oz centre cut fillet steaks
- 50g/1¾oz butter, at room temperature
- salt and freshly ground black pepper
- 100ml/3½fl oz beef stock
- ½ garlic clove, crushed
- 2 tbsp brandy
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 150ml/¼ pint double cream
- ½ tsp crushed black peppercorns
- 2 tbsp chopped fresh parsley
- Using your hands, flatten the steaks to a thickness of about 1½cm/¾in. Season them well with salt and pepper.
- Heat a large frying pan or griddle pan over a high heat until very hot. Spread the butter directly onto the steak and fry for 2 minutes on each side. Cover loosely with foil, rest and keep warm.
- For the sauce, add the stock to a saucepan, bring to the boil and cook until reduced by half. Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns. Stir and bring to the boil over a high heat. Season with salt and cook until it reaches the consistency of pouring cream. Stir in the parsley.
- Divide the steaks between plates, pour over the sauce and serve.