3 tablespoons olive oil
4 fillets beef haunches
1 tablespoon brandy
200 ml heavy cream
4 tablespoons Dijon mustard
Heat oil and butter in a pan, add the meat and fry over high heat for 2 to 4 minutes per side, depending on your preferences.
Salt the steaks on both sides, transfer them to a warm serving dish and set aside. Deglaze the cooking juices with brandy and boil the sauce until reduced. Add the cream, adjust the seasoning, and cook until thickened.
Add the mustard, pour the sauce over the meat and serve immediately.