1 tbsp chopped fresh parsley
3 shallots, finely diced
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
3 tbsp beef stock
salt and freshly ground black pepper
50g/2 oz unsalted butter
3 tbsp double cream
2 x 175g /6oz fillet or sirloin steaks, flattened out with a meat mallet until 5mm/ΒΌin thick
1 tbsp brandy
buttered peas
3 tbsp red wine