Brandy Beef Fillet with Mushrooms and Peppers

Brandy Beef Fillet with Mushrooms and Peppers

Serves 4

Core points per recipe; 9 

Points per serving: 7 

2 tsp vegetable oil (2pts)

4 x 150g fillet steaks (2-3 cm thick) (4pts)

240g mushrooms, sliced

150ml beef stock

1 red, green and yellow pepper, deseeded and cut into strips

3 tbsp brandy (45ml) (1½pts)

1 tbsp mixed peppercorns

6 tbsp half fat creme fraiche (9pts)

salad or veg to serve

Heat the oil in a frying pan.  Add the steaks and cook to your liking, turning once.  (Estimate 3-4 mins on each side for rare, 4-5 mins for medium)

Add the mushrooms to the pan about 5 mins before the steaks are cooked.  Remove the steaks and transfer to warmed serving plates.  Add the stock and cook for 4 mins, until the liquid is reduced by half.

Meanwhile simmer the peppers in a small amount of boiling water for about 5 mins until softened.

Add the brandy and peppercorns to the reduced stock.  Stir in the creme fraiche and heat gently.  Drain the peppers really well, then serve the steaks on top of the peppers, with the sauce spooned over.

Tip: To reduce the points use 0% greek yogurt instead of creme fraiche and spray oil instead of vegetable oil.