Steak Fillet With Tarragon Cream Brandy Sauce

• 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

1. 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.
2. Sauce.
3. Add brandy, beef stock and mustard to a pan bring to the boil, whisk to blend mustard.
4. Add garlic and both creams, mix a little water with cornflour, add to sauce stir until mixture boils and thickens, turn down heat.
5. 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.
6. Steaks.
7. Season steaks on both sides with salt and pepper, BBQ, Grill or pan fry until browned and cooked as desired.
8. 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 180u0b0C.
9. 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.

onions, brandy, beef stock granules, mustard, garlic powder, cream, light cream, cornflour, pepper, fresh tarragon, lemon juice

Taken from www.food.com/recipe/steak-fillet-with-tarragon-cream-brandy-sauce-322322 (may not work)