With the weather starting to get a bit chilly, it only makes sense to turn up the heat in the kitchen.Why not warm yourself up from the inside out with this delicious dish that will fill your belly and warm your soul.
2 x 180g fillet steak medallions
2 Tbsp butter
2 large shallots, finely diced
1 clove garlic, minced
250g portabellini mushrooms, sliced
60ml / 4 Tbsp brandy
125ml beef or mushroom stock
1 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
Chives, to serve
Salt and pepper, to taste
Olive oil, for frying
Rub the steaks with olive oil and season generously with salt.
Heat a large heavy based frying pan over medium-high heat.
When the pan is very hot, add the steaks and cook until well caramelised all over.
About 3-4 minutes each side for medium rare. 52-54˚C internal temp.
Remove from the heat and set aside.
Turn the heat down slightly and add the butter and shallots.
Cook until tender. Add the mushrooms and garlic and cook until fragrant and the mushrooms soften.
Turn up the heat and tilt the pan away from you.
Pour in the brandy and then carefully light it with a long match or lighter.
Shake the pan gently until the flame dies down. Swirl the juices around the pan.
Pour in the beef stock and bring to a simmer. Reduce slightly.
Pour in the cream and add the Dijon mustard and Worcestershire sauce.
Simmer until thickened.
Taste to adjust seasoning.
Return the reserved steaks to the pan on a bare simmer until the meat is warmed through.
To serve, plate the steaks and spoon over a generous amount of the sauce.
Sprinkle with fresh chives.
Serve alongside roast potatoes and a green salad.
Pair with Hartenberg Cabernet Sauvignon Shiraz Blend