Steak Fillet With Tarragon Cream Brandy Sauce - cooking recipe

Ingredients
    4 steak fillets (nice thick cut ones.)
    2 onions, sliced thinly
    3 tablespoons brandy
    1 teaspoon beef stock granules
    3 teaspoons french creamy mustard
    1/2 teaspoon garlic powder
    180 ml double cream
    120 ml light cream
    2 teaspoons cornflour
    1 1/4 teaspoons pepper
    1 tablespoon fresh tarragon, chopped finely (I did a generous tablespoon it was not quite 11/2 but a little over 1.)
    2 teaspoons lemon juice
Preparation
    Add sliced onion to a small pan with a little olive oil and cook until onion is soft and browned, can either be kept warm on stove or reheated in a microwave later.
    Sauce.
    Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
    Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
    Add pepper, tarragon and juice stir to combine, keep sauce warm on a low heat, on the stove, stirring occasionally to prevent a skin forming over the top.
    Steaks.
    Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
    I like mine medium rare so when I have thick steaks like these, I sear each side for 2 minutes and then place in the oven for 15 minutes at 180\u00b0C.
    To Serve: Top each steak with some onion, pour sauce over and serve with whatever veg and starch you want. I served mine with creamed spinach.

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