- 500g rump steak
- 100g mushrooms
- Dijon mustard 1 large tablespoon
- 2 shallots
- 100ml Single cream
- Slug of Brandy
- Salt and pepper
- 1 garlic clove
- 2 tablespoons fresh parsley
A delicious 70’s throwback.
Finely dice the shallots, garlic and parsley. Now slice the mushrooms.
Season the steaks with plenty of salt and pepper
Get your frying pan on a high heat with very little oil, once the pan begins to smoke place the steaks in the pan and let them cook for a couple of minutes on either side. Remove to a warmed plate.
Put a tablespoon of oil in the same pan. Cook the mushrooms and shallots with the garlic. Add a little salt and pepper. Now add the mustard to the cooked mushrooms and shallots.
This is the fun bit – you need to add a good slug of brandy and you will need to tilt the pan in order for the brandy to catch alight! – Then once the flames have subsided, turn the heat down and add the cream, stirring together.
Carefully lay the steaks back into the pan for 2/3 mins each side, coating them with the sauce. Plate up and then sprinkle the parsley over the steaks
Serve with seasonal veg and potatoes.