Instructions: 1 Heat 1 tbsp oil in a large frying pan. Empty the potato into a bowl and break down with a fork.

2 Stir in the flour and mix with the salad onions. Shape the potato into two round cakes and cook for 3-4 minutes on each side until crisp and golden.

3 Lightly score the steaks, spread each side with mustard and sprinkle over the peppercorns and a little salt, pressing down well with the fingertips.

4 Heat the remaining tbsp of oil in a separate frying pan. Cook the steaks for two minutes on each side until well browned but still a little pink in the centre.

5 Thickly slice the mushrooms and add to the steak pan with the butter.

Cook for a minute or so, then transfer the steaks to a plate and set aside to rest.

6 Pour the brandy into the hot pan and carefully ignite. When the flames have died down, stir in the cream, thyme, redcurrant jelly and balsamic vinegar. Boil for 1-2 minutes, stirring until the jelly dissolves. Add salt to taste.

7 Put the galettes on a serving plate. Place the steaks on top and spoon round the mushroom sauce. Garnish with thyme and serve.

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