Method

Serves 4-6

Preheat the oven to 200C.

Heat the oil over moderate heat in a large frying pan until hot.  Season the piece of beef, place in the pan and sear all over until well browned.

Place in a roasting dish and place in the oven for 15 minutes for medium rare.  Remove from the oven and rest, covered, in a warm place for 5-10 minutes to rest.

Meanwhile, pour the fat from the frying pan and place it back on the heat.  Carefully add the brandy to the hot pan. Gently shake the pan if you are cooking over gas and the hot brandy will ignite. If cooking over electric, light the brandy carefully with a match.

Allow the flames to die down, scrape the pan with a wooden spoon to dislodge any caramelised meat juices and add the garlic, peppercorns, mushrooms and bacon.

Fry gently until the mushrooms are soft.  Add tomatoes and olives. Mix well and fry 30 seconds.  Add the stock and cream.  Bring to the boil and boil to reduce until slightly syrupy.  Taste and season with salt.

Thinly slice the beef and pour the sauce over it. Sprinkle with parsley and serve.

Good with steamed rice.