Remove any fat or rind from the steaks then beat them with a steak mallet or rolling pin to flatten
to no thicker than 1cm/½-inch . Season with salt and black pepper on
2. Using a frying pan which is large enough
to take all the steaks in one layer, heat the olive oil until very
hot then add the steaks and sauté for 1 minute only
on both sides to brown. Remove from the
pan, cover loosely with foil and set aside.
Add the butter to any remaining oil in the frying pan, heat over a
medium heat until hot then add the shallots and sauté for 1-2
Add the mushrooms and garlic, stir briefly then add the
Worcestershire sauce, lemon juice and mustard and cook for 1 minute.
5. Increase the heat, continue to cook for about 30 seconds, add the
brandy and when hot, very carefully set light to it. Once the flames
die down, stir well then stir in the cream and cook over
a high heat until the sauce slightly thickens.
6. Stir in the parsley then return the steaks with any juices to the
pan, reduce the heat and cook for a further 2-5 minutes, depending
on how well done you like your meat. Serve immediately.