Ingredients (for 2)
- 2 fillet steaks (around 180-220g each)
- 6 large chestnut mushrooms, sliced
- 100ml arrack (or whisky)
- 150ml double cream
- 1/2 a lamb stock cube dissolved in 1/4 mug water
- 1 dessert spoon dijon mustard
- creamy mashed potato and a green vegetable to serve
Method
- Cook the fillet steak to your liking in a deep frying pan. I cook a thick steak for two and a half minutes per side and it comes out very rare.
- Remove the steak from the pan, wrap in kitchen foil and keep warm.
- Reduce the heat, add the mushrooms to the pan with a little butter and cook through.
- Add the arrack to the pan. If you want, flambee it. I'm too scared.
- Add the cream, stock and mustard and mix well. Simmer gently until the mixture has halved in volume and the sauce has thickened.
- Add another tablespoon of arrack and stir through.
- Serve the steak on top of the mashed potato with the sauce and the vegetables on the side.
Ingredients (for 2)
- 2 fillet steaks (around 180-220g each)
- 6 large chestnut mushrooms, sliced
- 100ml arrack (or whisky)
- 150ml double cream
- 1/2 a lamb stock cube dissolved in 1/4 mug water
- 1 dessert spoon dijon mustard
- creamy mashed potato and a green vegetable to serve
Method
- Cook the fillet steak to your liking in a deep frying pan. I cook a thick steak for two and a half minutes per side and it comes out very rare.
- Remove the steak from the pan, wrap in kitchen foil and keep warm.
- Reduce the heat, add the mushrooms to the pan with a little butter and cook through.
- Add the arrack to the pan. If you want, flambee it. I'm too scared.
- Add the cream, stock and mustard and mix well. Simmer gently until the mixture has halved in volume and the sauce has thickened.
- Add another tablespoon of arrack and stir through.
- Serve the steak on top of the mashed potato with the sauce and the vegetables on the side.
