Pan Fried Beef with Creamy Mushrooms

225g / 8 oz shallots, peeled
2 garlic cloves, peeled
2 tbsp olive oil
4 medallions of beef
4 plum tomatoes
125g / 4 oz flat mushrooms
3 tbsp brandy
150ml / 1/2 pint red wine
salt and freshly ground black pepper

To serve: baby new potatoes and freshly cooked green beans

Cut the shallots in half if large, then chop the garlic. Heat the oil in a large frying pan and cook the shallots for about 8 minutes, stirring occasionally, until almost softened. Add the garlic and beef and cook for 8-10 minutes, turning once during cooking until the meat is browned all over. Using a slotted spoon, transfer the beef to a plate and keep warm.

Rinse the tomatoes and cut into eighths, then wipe the mushrooms and slice. Add to the pan and cook for 5 minutes, stirring frequently until the mushrooms have softened.

Pour in the brandy and heat through. Draw the pan off the heat and carefully ignite. Allow the flames to subside. Pour In the wine, return to the heat and bring to the boil. Boil until reduced by one third. Draw the pan off the heat, season to taste with salt and pepper, add the cream and stir.

Arrange the beef on serving plates and spoon over the sauce. Serve with baby new potatoes and a few green beans.