INGREDIENTS

INSTRUCTIONS

1 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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