4 x 180g beef fillet steaks or middle cut rump steak, seasoned with cracked pepper
3 cups mixed sliced mushrooms
2 tablespoons brandy
¾ cup thickened cream
2 tablespoons chopped fresh parsley
Heat a char-grill pan or barbecue grill plate over medium high heat. Spray the steaks with olive oil and cook for 2-3 min each side or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 min.
Meanwhile, heat 1 tablespoon olive oil in a frying pan over medium high heat. Add the mushrooms and cook, stirring for 2-3 min or until softened. Add the brandy and reduce by half.
Add the cream, bring to the boil and cook for 5 min or until reduced by half and sauce has thickened. Season to taste and stir through the parsley. Serve steaks with mushroom sauce, potatoes and salad.