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Method
- 1.Add the stock to a saucepan, bring to the boil and cook until reduced by half.
- 2.Add the garlic, brandy, Worcestershire sauce, mustard, cream and peppercorns.
- 3.Stir and bring to the boil over a high heat.
- 4.Season with salt and cook until it reaches the consistency of pouring cream.
- 5.Stir in the parsley then pour over steak.
Ingredients
- 100ml beef stock
- ½ garlic clove, crushed
- 2 tbsp brandy
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 150ml double cream
- ½ tsp crushed black peppercorns
- 2 tbsp chopped fresh parsley
Allergies
- Mustard
