
A luxurious retro classic featuring tender fillet steaks seared to perfection and smothered in a rich, flambéed brandy and crème fraîche sauce. This elegant dish is surprisingly quick to make, making it perfect for a sophisticated date night or a special dinner party.
Season the fillet steaks generously with salt on all sides. Press them down slightly with the palm of your hand to ensure they are of uniform thickness for even cooking.
Heat the butter in a heavy-based frying pan over medium-high heat. Once the butter is foaming, add the thyme sprig and let it sizzle to infuse the fat.
Place the steaks in the pan. Use tongs to turn them every minute for a total of 6 minutes for very rare, 8 minutes for rare, or 10 minutes for medium. This frequent turning helps develop an even, savory crust.
Transfer the steaks to a warm plate and leave them to rest while you prepare the sauce. Keep the pan on the heat.
Scatter the cracked black pepper into the pan with the butter and thyme. Toast for 1 minute, then stir in the finely chopped shallots. Cook for another minute until the shallots begin to soften.
Turn the heat up to high. Carefully pour in the brandy. If using a gas hob, tilt the pan slightly to ignite the alcohol, or use a long match to flambé. Let the flames die down naturally.
Reduce the heat to medium and whisk in the Dijon mustard and Worcestershire sauce. Let it bubble for a minute, then pour in the beef stock. Bring to a boil and cook for about 2 minutes, or until the liquid has reduced by half.
Stir in the crème fraîche and simmer until the sauce is rich, thick, and creamy. Taste and adjust the seasoning with more salt if necessary.
Remove the thyme sprig. Return the steaks and any accumulated resting juices to the pan. Spoon the sauce over the meat, sprinkle with fresh tarragon, and serve immediately.
For the best results, take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature. If you prefer not to flambé, simply let the brandy simmer for 2-3 minutes until the harsh alcohol aroma has evaporated before adding the other sauce ingredients.
