1. Toss the steak strips in ground black pepper and mustard seeds. Heat 3oz butter in a heavy-based frying pan until hot and sizzling, then cook the strips in three batches, each for 1–2min. Remove from pan and keep warm. 2. Heat the remaining butter and cook the mushrooms for 2–3min. Add the brandy and bubble for 1min, then add the crème fraîche and bubble until syrupy. 3. Stir in the mustard and tarragon. Season with black pepper. 4. Return the beef to the sauce and bring to the boil. Serve, garnished with chives. ---------------------------------------------------------------------------
Nutrition
Ingredients
