Eye Fillet Steak with Hot English Mushroom Sauce

Olly can cook this at the drop of a hat for guests or just the two of us - and it always feels like a special meal and such a treat, yes it is so quick and easy.

Great for that moment we are craving a steak or when he is in a generous hosting mood. We all love it, as this meal is a favourite now.

“Can be on the table in 15 minutes!”- Olly Steven.

2 rib eye steaks

Salt and pepper

Mushrooms, chopped – we are generous with the amounts, so a good two handfuls

½ cup brandy

40g butter

¼ cup red wine

1 tsp sugar

1 tsp Dijon mustard

1tsp hot English mustard

Steamed broccoli to serve - large pieces so they do not cook too fast

Bring steaks to room temperature and season.

Chop mushrooms and prepare broccoli for steaming, bring steamer to boil.

Apportion the brandy in a ladle that can be flamed over the gas burner in readiness.

Bring a fry pan to high heat. Dollop half the butter on the steaks and once the pan is hot, lay them in the pan and cook 3 minutes each side.

Dollop the other half of the butter into another hot pan and add the mushrooms.

Add the broccoli to the steamer.

Stir the mushrooms and season well, especially with lots of pepper. Dribble the red wine every 2 minutes. Add sugar and stir mushrooms, then add the mustards, stir again.

When flip steak, deglaze with wine.

Heat Brandy until flaming and add to the mushroom sauce then remove the pan from the heat.

Deglaze the steak again with the remaining wine.

Take broccoli off heat.

Serve immediately with hot steamed broccoli.

Serves 2