INGREDIENTS

INSTRUCTIONS

Heat 1 tbsp oil in a large frying pan. Empty the potato into a bowl
and break down with a fork.  2 Stir in the flour and mix with the salad
onions. Shape the potato  into two round cakes and cook for 3-4 minutes
on each side until  crisp and golden.  3 Lightly score the steaks,
spread each side with mustard and  sprinkle over the peppercorns and a
little salt, pressing down well  with the fingertips.  4 Heat the
remaining tbsp of oil in a separate frying pan. Cook the  steaks for
two minutes on each side until well browned but still a  little pink in
the centre.  5 Thickly slice the mushrooms and add to the steak pan
with the  butter. Cook for a minute or so, then transfer the steaks to
a plate  and set aside to rest.  6 Pour the brandy into the hot pan and
carefully ignite. When the  flames have died down, stir in the cream,
thyme, redcurrant jelly and  balsamic vinegar. Boil for 1-2 minutes,
stirring until the jelly  dissolves. Add salt to taste.  7 Put the
galettes on a serving plate. Place the steaks on top and  spoon round
the mushroom sauce. Garnish with thyme and serve.  Converted by
MC_Buster.  Per serving: 205 Calories (kcal); 14g Total Fat; (69%
calories from  fat); 2g Protein; 12g Carbohydrate; 0mg Cholesterol;
102mg Sodium  Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fruit; 3  Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 525
Calories From Fat: 131
Total Fat: 14.9g
Cholesterol: 0mg
Sodium: 246.2mg
Potassium: 1045mg
Carbohydrates: 94.6g
Fiber: 14g
Sugar: 59.9g
Protein: 6.8g