Categories: January

Ingredients

• 2 sirloin or rump steaks (about 180g each)
• 1 tsp olive oil
• 2 tbsp butter, plus 1 tsp extra for the steak
• 2 tbsp brandy or Cognac
• 2 tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 1/2 tsp sea salt
• 1 tbsp snipped chives
• 1 tbsp finely chopped flatleaf parsley, plus extra, to garnish
• 1 tsp lemon juice

Directions

1. Pound the steaks with a rolling pin until they’re quite flat.

2. Heat the oil and extra 1 teaspoon of the butter in a non-stick frying pan, then cook the steaks briskly over a high heat for just 1 minute on each side. Transfer the steaks to two warm dinner plates and season well with sea salt and freshly ground black pepper.

3. To make the sauce, add the brandy or Cognac to the still-hot pan and return it to the high heat, where – whoosh!-it will flame, so be careful not to hover over the pan.

4. Pound the steaks with a rolling pin until they’re quite flat.

5. Reduce the heat to low and quickly add the remaining butter, Worcestershire sauce, mustard, sea salt and pepper and stir vigorously with a wooden spoon for 1 minute, allowing the mixture to bubble and thicken. Add the chives, parsley, lemon juice and any juices that have gathered from the resting steaks and stir well.

6. Pour the bubbling sauce over the steaks, garnish with the extra parsley if desired and serve immediately.

7. Heat the oil and extra 1 teaspoon of the butter in a non-stick frying pan, then cook the steaks briskly over a high heat for just 1 minute on each side. Transfer the steaks to two warm dinner plates and season well with sea salt and freshly ground black pepper.

8. To make the sauce, add the brandy or Cognac to the still-hot pan and return it to the high heat, where – whoosh!-it will flame, so be careful not to hover over the pan.

9. Reduce the heat to low and quickly add the remaining butter, Worcestershire sauce, mustard, sea salt and pepper and stir vigorously with a wooden spoon for 1 minute, allowing the mixture to bubble and thicken. Add the chives, parsley, lemon juice and any juices that have gathered from the resting steaks and stir well.

10. Pour the bubbling sauce over the steaks, garnish with the extra parsley if desired and serve immediately.

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