Such a simple dinner, not only is it easy it's very delicious too. A real winner. If you don't want to use the brandy just use an extra 1/2 tbsp of dijon mustard but what I will say is, even if you do use the brandy the alcohol will burn off during cooking so that you're just left with the flavour.
Serves 2
2 pieces of ribeye or large fillet steaks
A knob of butter
Olive oil
2 cloves of garlic sliced
1 red onion sliced
1 pkt of mushrooms sliced
Zest of a lemon + 1 tbsp of the juice
Salt and black pepper
2 tbsp Paprika
80ml double cream
70ml brandy
1 tbsp of dijon mustard
Handful of chopped flat leaf parsley
Cut the steak into slices the size of your little finger. Mix the paprika, lemon zest, salt and pepper, and use to coat the beef.
In a large frying pan over a medium heat, fry the onion and garlic till softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown,pour in all of the brandy but for a Tbsp, cook down to reduce.
Once the brandy has been totally reduced remove the mushroom mix to a plate. Add a little oil to the pan, fry the beef for 2 minutes, turning, till browned. Stir in the mushroom-onion mixture, mustard, add the cream, Tbsp brandy and 1 tbsp of lemon juice, reduce for 1 minute or till almost disappeared.
Once the brandy has been totally reduced remove the mushroom mix to a plate. Add a little oil to the pan, fry the beef for 2 minutes, turning, till browned. Stir in the mushroom-onion mixture, mustard, add the cream, Tbsp brandy and 1 tbsp of lemon juice, reduce for 1 minute or till almost disappeared.
Remove from the heat and stir in the parsley
