WHAT TO BUY

2 fillet steaks (about 200g each),

cut from the centre of the fillet 25g butter

1 thyme sprig

½ tsp cracked black pepper 1 large or 2 small shallots, peeled

and finely chopped

3 tbsp brandy

2 tsp Dijion mustard

1 tsp Worcestershire sauce 200ml strong beef stock

3 tbsp crème fraîche

1 tbsp chopped tarragon

(optional)