This classic 1970s dish is still popular with the royal family and is one the Duke of Edinburgh loved to cook for family barbecues. We would prepare the ingredients, flatten the steaks in advance, and send it all to the barbecue site in yellow Tupperware boxes. The contents of each Tupperware container were labeled, at least in theory. Occasionally a label was missing and believe me, we heard all about it from the Duke the next day.
4 (4-ounce) beef tenderloin steaks
Salt and freshly ground pepper
4 tablespoons olive oil, divided
1 cup finely chopped onion
1 cup sliced button mushrooms
1 cup heavy cream
½ cube beef bouillon
1 teaspoon Worcestershire sauce
2 tablespoons brandy
1 tablespoon finely chopped fresh chives
1. Flatten each steak with a rolling pin to about ½ inch thick. Season with salt and pepper to taste. Add 2 tablespoons olive oil to a sauté pan large enough to accommodate the steaks in one layer. Heat the oil until hot, but not smoking. Cook the steaks on high heat for about 2 minutes on each side. Remove from the skillet onto a plate and keep warm.
2. Add the remaining 2 tablespoons olive oil to the pan, and add the onion, sautéing until it softens. Stir in the mushrooms and sauté until soft. Stir in the cream, beef bouillon, Worcestershire sauce, and brandy. Increase the heat to reduce the liquid to the consistency of heavy cream. Remove the sauce from the heat, and check the seasoning for taste. Return the steaks to the pan along with the juices, and cover with the sauce for 1 or 2 minutes just to reheat the steaks. Serve sprinkled with the chopped chives for garnish.
MAKES 4 SERVINGS