Steak with brandy sauce

Easy to make, this sauce of cognac will give a different air to your plate.

By two hands

Ingredients

• 750 grams of rump
• 2 tablespoons margarine
• 1 tablespoon chopped parsley
• 1 teaspoon mustard
• 1 teaspoon Worcestershire sauce
• Salt to taste
• Black pepper to taste
• 2 tablespoons brandy
• 1/4 cup ketchup

How to prepare

1. In a nonstick skillet over high heat, brown the meat for 5 minutes on both sides. Remove and set aside.
2. In the same skillet, combine margarine, parsley, mustard, Worcestershire sauce, salt, pepper and heat until bubbling. Add the reserved steaks.
3. Place the brandy in a ladle with long cable. Heat over high heat, tilting the ladle a bit, to get the cognac on fire. Pour it over the steaks and let the flames go out. Remove the steaks and arrange on a warmed serving dish.
4. Stir in ketchup sauce, stir well, sprinkle the steaks and serve.

Tips

Yield: 6 servings.
Serve with potato.