Melt a knob of butter in a large frying pan, then add the steaks and sear quickly on both sides until brown.
Next, add the shallot and cook the steak to your liking, then remove and allow to rest.
Meanwhile, pour in the brandy and light it with a match, then cook until the flames die out. Spoon in the Cornish clotted cream and mustard, and stir well.
Finally, season with sea salt and black pepper and leave to simmer for 1-2 minutes.
Serve with salad and potatoes, or try our recipe for lower cholesterol chunky chips.
Our thanks to Rodda's Cornish Clotted Cream for providing this recipe.
Try one of our other beef recipes, including easy steak and kidney puddings, steaks with blue cheese sauce and beef Wellington