6 x 50g Angus Reserve Tenderloin Steak, beaten lightly
2 Tbs olive oil
A dash of Cognac or Brandy
2 cloves garlic, crushed
4 Tbs Worcestershire sauce
100gms cold diced butter
4 Tbs curly parsley, finely chopped
Freshly ground black pepper
Add olive oil to a hot pan and when it reveals a light blue haze, sear the lightly seasoned steaks until caramelize lightly for 40- 50 seconds on each side.
Deglaze with cognac, flame it then shake pan. Transfer the steaks to a plate.
Add the garlic to the pan juices and cook for a few seconds, add the Worcestershire sauce and butter then shake the pan to emulsify the sauce.
Add the parsley and pepper, shake well, put back the steaks then shake to moisten. Serve immediately.
Ideas for sides: the classic is with crisp French fries or if you prefer add a little green salad and steamed potatoes.