Pan-fried beef with Brandy

I love this receipe – the brandy sauce is heavenly. It is taken from the Rosemary Conley Magazine ( I like it served with new potatoes and some green veg.


Serves – 4

Calories – 190 / Fat – 4.5g

  • Four slices granary French stick
  • 1 garlic clove (or cheat like me and use Garlic Salt)
  • 4x150g Rump Steaks
  • 200g Chestnut Mushrooms, sliced
  • 2 Salad Onions, finely chopped
  • 2 tsps ground coriander (optional – I don’t use)
  • 150ml (1 qtr pint) Beef Stock
  • 2 tbsps Brandy
  • 300ml (half pint) 2% Fat Greek Yogurt (I use regular low fat yogurt – not so keen on Greek)
  • 2 tsps Dijon Mustard
  • 1 tbsp chopped fresh chives
  • Salt and Freshly Ground Black Pepper 
  1. Spread the four slices of bread with a little of the crushed garlic (reserve the remainder) and lightly toast to form croutes
  2. Preheat a non-stick pan. Add the rump steaks and toss quickly in the pan, seasoning with salt and black pepper. When sealed remove from the pan and set aside.
  3. Add the mushrooms and onions to the pan with the reserved garlic and coriander. Pour in the beef stock and brandy, taking care not to let the brandy flame in the pan. If it should flame, just leave it to burn off the alcohol. Keep cooking as the stock reduces.
  4. Return the steaks to the pan. Stir in the yogurt, mustard and chives.
  5. Serve each steak on a croute and accompany with 1xBaked Sweet Potato (200g/7oz) and unlimited vegetables.

 Rosemary’s Tip – Cook the beef lightly as it will continue to cook as you make the sauce.


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