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