Cook a steak as you would normally, then use the sauce used to deglaze the pan. Quick, simple and tasty… (Serves 2)


  • 150ml (small carton) of cream
  • 1 tsp. paprika
  • Zest of 1 lemon, grated
  • Small glass of brandy or whisky
  • 1 tsp. of mustard
  • Olive oil
  • 1 onion, chopped
  • 1 garlic clove, chopped
  • 2 Steaks (cut and size according to preference)
  • Knob of butter
  • 2–3 parsley sprigs, leaves picked and chopped


  1. Prep all the ingredients first.
  2. Mix the cream, paprika, lemon zest, mustard, and brandy. Set aside.
  3. Cook the steaks as preferred, and then transfer to a warm plate.
  4. In the pan used, add the chopped onions and garlic, and as soon as they turn translucent, reduce the heat to a minimum and add the cream mixture.
  5. Serve the sauce over the cooked steaks, with chopped parsley to garnish