Method

1. Season the steaks with crushed peppercorns and sea salt.
2. Heat the olive oil and 20g butter in a large frying pan over medium–high heat. When sizzling, add the steaks and cook for 2 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate, loosely cover with foil, and rest while making the sauce.
3. For the stroganoff sauce, return the pan to medium heat and add the butter. Once melted, add the mushrooms and garlic, and cook for about 4 minutes, stirring, until softened. Add the brandy and cook for 1 minute, or until most of the liquid has evaporated. Stir in the beef stock, Vegemite, and cream, then reduce the heat to low and simmer for 10 minutes, or until the sauce has reduced. Remove from the heat and stir in the parsley.
4. Divide the steaks among 4 plates, spoon over the stroganoff sauce, and serve with pickled red cabbage, salad leaves, and mustard.

Original Recipe – delicious.