A classic dish that doesn't take forever to prepare.


  • 4 fillet steaks (approximately 8oz/225g each)
  • 4 shallots (finely diced)
  • 2 garlic cloves (crushed)
  • 4 tblsp brandy
  • 110 ml cream
  • 75 ml beef stock
  • 1 tsp dijon mustard
  • 1 tblsp worcestershire sauce
  • chopped parsley (to garnish)


  • Heat a pan until smoking hot. Brush with a little oil.
  • Place the medallions of beef on the pan. Cook for about 2-3 minutes each side-depending on how you like your beef cooked.
  • Remove the beef from the pan when it is sealed on both sides. Transfer to a warm plate.
  • Place another little drizzle of oil or butter on the pan and fry off shallots and garlic until almost fully cooked.
  • Add in the brandy and allow it to ignite.
  • Carefully whisk in the mustard, stock and cream at this stage and allow the mixture to come to the boil.
  • Add an additional seasoning and use the Worcestershire sauce at this stage to add an additional kick to the sauce. Mix in the parsley at the final stage.
  • Transfer the beef to a serving platter and pour the sauce over the top.
  • Serve with sauté potatoes and crisp green vegetables.