Its simply just a steak which you pound until its thin, so it cooks fast. You then make the sauce quickly in the pan juices. Back in the day they would flambé the brandy at the table, but I just did it on the stove top.
Ingredients:
2 sirloin steaks
1/2 cup beef stock (cube is fine)
2 tsp. tomato paste
2 tsp. Dijon mustard
4 tsp. Worcestershire sauce
2 tbsp. butter
1 shallot, chopped
4 tbsp. brandy
1/3 cup double cream
Pound the steaks until fairly thin. In a jug, whisk together the stock, tomato paste, mustard and Worcestershire sauce. Fry the steaks in the butter until cooked how you like it (I went for one minute so it was rare)and remove from the pan. Cover with kitchen foil to rest while you make the sauce.
Add the shallot to the same pan and fry quickly. Add the brandy and set it alight (carefully!). When the flame subsides, let the brandy cook until mostly evaporated (it'll take just a minute or two). Add the stock mix from the jug and cook for a couple of minutes, stirring as it thickens. Add the cream and cook for 2 more minutes. The sauce is ready and the steaks will be rested.
Serve the steak with the sauce poured over the top. I also served this with hand-cut baked chips and peas. Really, really tasty!
