- Put the steaks in foil with olive oil and pepper;
- Warm up the pan with the butter;
- Brown lightly the steaks in the butter;
- Remove the steaks and keep them aside;
- Simmer immediately with brandy;
- Add the cream, the mustard and salt;
- Reduce on a high flame for 1-2 minutes;
- Serve warm with the sauce on top.
Tip: there is a lighter variation of this recipe, replacing the cream with milk and corn starch. Be careful to mix them cold before adding them to the hot pan.
Aron Wussler
