Ribeye steaks with brandy and mushroom sauce

Take the ribeye steaks (1 pack) out of the fridge 30 minutes before you cook them. Drizzle the steaks with 1 tbsp olive oil and season both sides with salt and pepper.

Heat a large non-stick frying pan over a high heat until smoking hot. Hold the steaks fat-side-down in the pan and cook for 1 minute in order to render the fat. When the fat is crispy, lay the steaks into the pan and cook for 2-3 minutes on each side, depending on the thickness. Remove the pan from the heat and add the thyme (2 sprigs), followed by the butter (30 g). As the butter melts, use it to baste the steaks. After a couple of minutes, remove the steaks from the pan and transfer to a plate. Pour over the butter and set aside.

To make the sauce, return the frying pan to the hob and turn the heat down to medium. Add the butter (50 g), and once it’s foaming, tip in the shallots (2) and sauté for 2 minutes. Stir in the garlic (1 clove), thyme (2 sprigs) and mushrooms (200 g) and sauté for 3-4 minutes before adding the brandy (50 ml). Let this sizzle and flambé if you like, and simmer until the liquid has evaporated.

Pour in the stock (150 ml) and simmer until reduced by ½. Add the Worcestershire sauce (1 tbsp) and cream (100 ml), and simmer until the sauce has thickened. Season with salt and pepper, remove from the heat and stir through the parsley (1 tbsp). Mix the resting juices from the steak into the sauce. Pour the sauce over the steak and serve with broccoli (as needed) or green beans and mashed potato (as needed).