Ingredients:

Steak & Mushroom Parsley sauce
1 tablespoon olive oil
200g button mushrooms, thinly sliced
50g butter
1 medium onion, finely diced
1-2 cloves garlic, crushed
30ml brandy
250-300ml veal stock, depending on quality
50-60ml pouring cream
2 tablespoon fresh parsley, chopped finely
mash potato or fries (shoestring) to serve

Method:

Season steaks well and rub with olive oil.

Cook on char-grill or barbecue. 60 percent on first side and 40 percent on second side.

Remove and rest when cooked to your liking. It's better to undercook, than overcook, as the steak will continue cooking for a few minutes after being removed from heat.

To make mushroom sauce:
In a medium size fry-pan, add olive oil and mushrooms. Cook until mushrooms begin to soften.

Add butter and melt, then add onions. Cook until onions are soft, toss to turn and combine.

Add garlic, cook 1 minute longer then add brandy and flame.

Add veal stock, and cream. Reduce until sauce thickens.

Add parsley and serve spooned over steak.