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Ingredients
  • 2 fillet steaks (about 200g each), cut from the centre of the fillet
  • 25g butter
  • 1 thyme sprig
  • ½ tsp cracked black pepper
  • 1 large or 2 small shallots, peeled and finely chopped
  • 3 tbsp brandy
  • 2 tsp Dijion mustard
  • 1 tsp Worcestershire sauce
  • 200ml strong beef stock
  • 3 tbsp crème fraîche
  • 1 tbsp chopped tarragon (optional)
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