Eye fillet of beef sautéed with garlic and Worcestershire sauce
and finished with brandy.
La bistecca di Dianne4 (about 280gm each)pieces of beef fillet, trimmed2 tbspolive oil4cloves of garlic, finely chopped125 ml (½ cup)brandy125 ml (½ cup)Worcestershire sauce120 gmbutter, coarsely chopped125 ml (½ cup)pouring cream¼ cupfinely chopped parsley, to serve150 gmgreen beans, trimmed100 gmbaby carrots, peeled20 gmbutterCreamed potatoes4 (600gm)desiree potatoes, washed40 gmbutter60 ml (¼ cup)pouring cream
For creamed potatoes, place potatoes in a saucepan, cover with water, bring to the boil and cook for 15 minutes or until very tender. Drain and peel, then return to pan and mash with a potato masher or pass through a potato ricer. Add butter and cream, stir to combine and season to taste with sea salt and freshly ground black pepper.
Working with one steak at a time, place between two sheets of plastic wrap and, using the flat side of a meat mallet, gently pound until ½cm thick. Heat half the oil in a large heavy-based frying pan over medium heat. Cook 2 steaks at a time for 2 minutes or until browned, then turn, add half the garlic and cook for 1 minute or until garlic is softened. Add half the brandy (be careful as it may flame) and cook for 2 minutes or until reduced by half. Add half the Worcestershire sauce, half the butter and half the cream, then stir through half the chopped parsley. Repeat with remaining ingredient halves.
Meanwhile, place beans and carrots in a steamer or boil in salted water for 5 minutes until tender. Drain, toss with butter and season to taste.
Serve steak on top of creamed potatoes, scattered with chopped parsley, and with steamed vegetables passed separately.