Preparation time: 15 minutes
Cooking time: 10 minutes
4 fillet steaks
3 cloves garlic, crushed
freshly ground black pepper
50 g butter
4 spring onions, finely chopped
2 teaspoons Dijon mustard
2 tablespoons Worcestershire sauce
1 tablespoon brandy
1/3 cup cream
2 tablespoons finely chopped fresh parsley
Lay each steak between 2 sheets of plastic wrap and flatten with a rolling pin, until about 1 1/2 cm thick.
Remove from plastic and spread the garlic over both sides of each steak and grind over the pepper.
Heat half the butter in a frying pan, cook the steaks over high heat for 1 minute to seal each side, turning only once.
Cook a further 1-4 minutes on each side (depending how you like your steak cooked) Remove from pan; cover and keep warm.
Heat remaining butter in the pan; add the onions and cook 1 minute, add mustard, worcestershire sauce and brandy.
Stir to dislodge any crusty bits from base of pan.
Stir in the cream; simmer for about 3 minutes, or until slightly reduced, stir in parsley.
Return steaks to pan until just heated through.
Serve immediately with the sauce.