Steak in Mustard Sauce

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Rib eye beef		250g
Salt & pepper		a little
Vegetable oil		2 tbsp
Butter		1 tbsp
Shallot		1
Dijon mustard		1 heaped tbsp
Butter		1 tbsp
Brandy		2 tbsp
Beef stock (1 cube)		200ml

Method

Prep

8min

Cook

15min

Trim the fibres from the steak and tenderise. Sprinkle with salt & pepper and keep for 10 minutes. Put some of the vegetable oil and the butter in a frying pan and cook the steak for 3 minutes on each side, then remove to a plate.

Remove excess oil from the frying pan with kitchen paper and add the remaining vegetable oil. Add the finely chopped shallot and fry for 3 minutes.

Add 1 tbsp butter and the mustard and cook on high heat. Add the beef stock and brandy and reduce to half.

Return the beef from Step 1 into the frying pan and cook for 2-3 minutes, basting with the sauce all the while. Transfer to a serving dish and enjoy!

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