This great-tasting steak is simple to prepare and has a lovely, rich flavour – perfect for when you’re craving a bit of comfort food.
Bring a large saucepan of water to the boil and add the pasta. Cook for 8-10 mins until al dente, then drain.
Meanwhile, brush the steaks with a little oil, season with salt, then gently press in the crushed peppercorns. Heat 1tbsp oil in a large nonstick frying pan over a medium to high heat. Add the steaks and cook for 2-2 1/2 minutes on each side for a medium-rare steak. Add another minute for a medium to well-done steak. Remove the steaks from the pan and loosely cover with foil. Leave to rest for 5 minutes.
Heat the remaining oil in the same pan over a medium heat. Add the mushrooms and cook for 3 mins until softened. Pour over the brandy and stock, scraping the bottom of the pan to release the steak juices. Bring to the boil and cook for 3-4 minutes until the sauce reduces by half. Stir through the mustard, 2 tbsp parsley and cream and cook for 1 minute. Toss the mushroom sauce with the pasta to coat well.
Serve the stroganoff pasta with the steaks and drizzle over any leftover sauce from the pan. Scatter with the chopped cornichons and garnish with the remaining parsley.
Tip: To crush the peppercorns, use the end of a rolling pin in a small bowl or a pestle and mortar. Sieve to remove the fine pepper and save this to season other meals.
As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.