Steak and wholegrain mustard pasta sauce

• 2 sirloin or rump steaks cut into thin strips less than 5mm thick 
• 1 onion chopped
• 250g mushrooms, each cap cut in half then sliced
• (fresh peas)
• 2 cloves garlic crushed
• 2 large dessert spoons wholegrain mustard
• 1 tsp english mustard
• 150ml low fat creme fraiche
• 140ml double cream
• 2 tbsp brandy
• salt and pepper to taste

Use a large flatbottomed pan for this one, a big frying pan or a chefs pan is good.

Heat the olive oil on a medium heat and add the onions and garlic and saute slowly until soft and golden brown.

Then add the steak and cook until just still pink in the middle.  Add the sliced mushrooms and fresh peas if using (I didn't use when the picture was taken, but think they would make a nice addition).

Saute until mushrooms are lightly cooked.

Add the brandy and then add the two types of mustard and stir in well.

Then mix in the creme fraiche and the double cream.

Add salt and pepper to taste.

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