This rich dish is great for an ultra-easy special dinner, any day of the week. Lightly crushed peppercorns give the steak a piquant flavour that complements the toasted pecan nuts. Serve with garlic mash. Delicious!
For brandy, use beef stock, made with a stock cube.
For garlic mash, boil peeled potatoes, cut into small chunks, and 1 unpeeled garlic clove while you prepare and cook the steak. When tender, drain the potatoes. Peel the garlic clove and return to the pan. Mash the potatoes and garlic with a knob of butter and enough milk to make a smooth mash. Season and add a few snipped fresh chives.
Mustard beef with walnuts: Omit the peppercorns from the basic recipe. Stir-fry the beef strips in the oil and butter, but use 1 thinly sliced red onion and 2 thinly sliced celery sticks instead of the mushrooms. Omit the brandy and soured cream. Add 100ml red wine at step 5 and simmer for 2-3 minutes to reduce slightly. Stir in 2 tbsp wholegrain mustard and 150ml single cream. Bring to the boil, season and add the rocket, then sprinkle over 80g roughly chopped walnuts instead of the pecan nuts.