Instructions:

Ingredients: 6-8 ounce ribeye 4 tsp unsalted butter 30g onions 50g very thinly sliced mushrooms 50ml brandy 40ml beef jus 2 tsp Dijon mustard 2 tsp Worcestershire sauce Salt and pepper to taste Recipe Description: Remove stakes from packet season & leave outside for 5 mins Preheat a large skillet/pan over medium heat Add 2 tablespoons of butter and let melt Once butter is bubbling, add seasoned steaks and cook on each side for 1 minute Remove streaks from pan and set aside on a plate Adjust heat to low and add remaining 2 tablespoons butter, onions and mushrooms Sauté until soft Increase heat to high. Add brandy and let cook for 30 seconds then add stock & use a spoon to scrape up any brown bits in the pan. Stir in mustard and Worcestershire sauce and cook, stirring regularly, until liquid is reduced to by half Place the reserved steaks and their juices into the simmering sauce, turning them a few times to coat ALLERGY INFO: Mustard, fish, celery, Sulphur dioxide