2 tbs. olive oil
500g piece of eye fillet
1 knob of butter
1 French shallot, finely sliced
1 clove of garlic, finely chopped
¼ cup Cognac
2 tbs. Worcestershire sauce
1 ½ tbs. Dijon mustard
4 sprigs parsley, finely chopped
Salt and pepper
Cut the eye fillet into four even portions and flatten out slightly with a rolling pin. Season the steaks with salt and pepper.
Heat oil in a large skillet and pan-fry the steaks on each side for 1.5 minutes. Rest on a warm plate.
Put the pan back on the heat and add the butter, shallots and garlic and sauté until they just start to turn golden brown. Add the cognac and flambé. Once the flames subside add the Worcestershire sauce and mustard and whisk in. Add the cream and simmer until the sauce thickens. Add the parsley at the last minute and pour over the steaks.