Fillet steak Diane

This is one of our favourite sauces for steak. It makes plenty of sauce for 2 people...

75ml Champagne cognac or other brandy

200ml chicken or beef stock

1 tbl sp Dijon mustard

100ml double cream

chestnut and portobello mushrooms, sliced

• Cook your mushrooms and steaks in a pan until the steaks are cooked how you like them. Remove the steaks from the pan, loosely cover with foil and allow them to rest.
• Add the brandy to the pan and allow to flame. Add the stock and mustard and let the sauce simmer for 5 minutes or so until reduced by almost half.
• Add the cream and season to taste.
• To serve, pour the sauce over the fillet steaks. Garlicky dauphinoise potatoes and green veg are good on the side.