Ingredients
- 2 PGI Welsh Beef sirloin steaks (can use other steaks)
- 1 tbsp oil
- Knob of butter
- Seasoning
For the sauce
- 1 tbsp oil
- 25g butter
- 1 shallot, finely chopped
- 4 garlic cloves, finely chopped
- 2 tbsp brandy
- 125 ml double cream
- 2 tbsp Dijon mustard
- Fresh thyme
- ¼ tsp Black pepper
- ½ beef stock cube, crumbled
15
Cooking Time
30
Prep Time
2
Serves
- Remove the steaks from the fridge 30 mins prior to cooking.
- Make the sauce – place the oil and butter in a pan, then add the shallot and garlic and fry gently for a few minutes until softened.
- Add the brandy and stir for a few minutes.
- Add all the other ingredients and stir well and bring to the boil, keep on low heat until the steak are cooked.
- Heat the pan until hot, and add the oil. Season the steaks and place in the hot pan.
- Cook on a high heat for 2 minutes each side for medium rare (3-4 minutes for medium and 5-6 minutes for well done).
- Turn the steaks and add the butter. Baste the steaks with the melted butter.
- Allow the steaks to rest for 5 minutes.
- Serve with the creamy garlic sauce.
