Ingredients:

30g / 1 oz butter

1-2 tbs olive oil

4 x 175b / 60z chateaubriand, sirloin or rump steaks
250 ml / 8 fl oz cider

1 tsp tarragon vinegar

1 tbs brandy

1 tbs chopped fresh tarragon (or dried)

125g / 4 fl oz creme fraiche

4 large croutes, cut from a brioche if possible

Sea Salt

Freshly ground black pepper

 

AND THIS IS WHAT YOU DO....
 

1. Take a frying pan, melt some butter and fry the croutons until golden on both sides.  Remove and keep warm.
   
   
2. Heat the butter and oil in a frying pan or searing griddle that will take the steaks in a single layer.
   
   
3. When this begins to brown, add the steaks and cook over a high heat for 2-3 minutes each side.   Remove, cover and keep warm.
   
   
4. Lower the heat, add the cider, vinegar and tarragon and brandy, scraping the bottom to take up all the residue.   Cook to reduce the liquid.
   
   
5. Stir in the Creme Fraiche and simmer gently until the sauce thickens, season to taste.
   
   
6. Place each steak on a crouton and spoon the sauce on top.