Steak Diane

Put each steak between two sheets of cling film and beat it out to about 1cm thick with a rolling pin.

Season both sides with the salt and pepper.

Heat the butter and oil in a wide heavy frying pan over high heat until the butter foams and subsides.

Sear the steaks for 90 seconds a side, then lift them onto a warm plate.

Turn the heat to medium and add the shallots and mushrooms to the pan.

Cook for 5 minutes, until the mushrooms have given up their water and started to colour.

Add the garlic, mustard and Worcestershire sauce and stir for 30 seconds.

Take the pan off the heat before the brandy goes anywhere near it.

Pour in the brandy, return the pan to the heat and tilt it away from you to light the vapour, or touch a flame to the edge.

Let it burn out on its own, which takes 15-20 seconds.

Lower the heat, stir in the cream and simmer for 2 minutes until it coats a spoon.

Return the steaks and any juices from the plate and turn them once in the sauce.

Scatter the parsley over and serve immediately.