FILLET WITH BRANDY & MUSTARD SAUCE

INGREDIENTS 1 x 250 g Chalmar Beef Fillet 1 Onion, finely chopped 2 Garlic Cloves, crushed 2 tbsp. Green Peppercorns 2 Large Brown Mushrooms, sliced 50 ml Brandy 150 ml Cream WHAT TO DO AND WHAT NOT TO DO: Heat a pan over moderate coals, then sear the fillet on all sides until browned. Remove from the pan, then pop the fillet onto a braai grid and braai until medium rare, turning it only once. Take the pan and add the brandy to deglaze it, then add the onions, mushrooms, garlic, peppercorns and cream. Let the sauce reduce by half, then add the meat back in and let it simmer until heated through. Adjust the seasoning to taste then serve it straight out of the pan. DO NOT: Do not drink the Brandy and forget to use it for the meat

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