2 onions, finely chopped
150 ml/0.25 pt red wine
60 ml/4 tbsp water
5 ml/1 tsp dried thyme
2 bay leaves
4 sirloin steaks
60 ml/4 tbsp brandy
Salt and freshly ground black pepper
150 ml/0.25 pt single (light) cream
30 ml/2 tbsp chopped parsley
Melt half the butter or margarine and fry (saute) the onions until soft.
Stir in the wine, water, thyme and bay leaves and simmer until the liquid
has reduced by half. Melt the remaining butter or margarine in a separate
pan and fry the steaks for a few minutes until browned on both sides. Add
the brandy and cook for 4 minutes or until the steak is cooked to your
liking. Transfer the steaks to a warm serving plate and season to taste.
Pour the wine sauce into the pan in which you cooked the meat, stirring
well to mix in the meat juices. Stir in the cream and heat through, then
pour over the steaks and serve sprinkled with the parsley.