James Whelan Butchers: Steaks with Brandy Cream Sauce

I enjoy a fillet steak cooked rare and without anything getting in the way of the true taste of excellent beef.  However this dish is an exception, a truly perfect combination of texture and flavour.

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  • 2 tablespoons oil
  • 4 fillet steaks
  • 50 g/2 oz butter
  • 2 cloves garlic chopped finely
  • 2 teaspoons Dijon mustard
  • 2 tablespoons brandy
  • 2 tablespoons water
  • Salt and pepper
  • 4 tablespoons cream

Serves 4

To Cook

Heat the oil in frying pan and add the steaks, cooking according to taste.  Remove and keep warm.  Add the butter to the pan and when melted add the garlic and sauté for one minute.  Then add the mustard, stirring until smooth.  Add the brandy, water and seasonings and stir until the sauce bubbles.

Finally add the cream, reducing the heat and simmer for a minute more.

Serve steaks with sauce spooned over the top.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers

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