Serves 2
Ingredients:
4x 75g/3 oz slices of fillet steak
2 tbls cooking oil
2 tbls brandy
1 tsp tomato puree
1 tsp cracked black pepper
200 ml beef stock
150 ml cream
Procedure:
Season meat lightly with black pepper, heat frying pan, brown
meat for two or three minutes on either side, add brandy and
flambé, add tomato puree, cracked pepper and beef stock. Reduce
by half, add cream and simmer for three minutes. Serve with new
boiled potatoes and steamed green beans
Recipe Author: Mr Nigel Scott
Restaurant: Viscounts, Viscounts Restaurant, 10 Northland Row, Dungannon, Co Tyrone, Ireland
Source: http://www.tyronegoodfoodcircle.com/html/Recipe_Book.pdf