INGREDIENTS
Olive oil
1 ancho (ancho)
Salt to taste
Black pepper to taste
100g butter
5 garlic cloves
1 bunch thyme
2 chopped onions
1 cup brandy
Parsley to taste
METHOD
In a pan, drizzle a little olive oil and heat. Add the steak and sear on both sides. Once seared, season with salt and pepper and set aside.
In the same pan, add the butter and another drizzle of olive oil, to prevent the butter from burning. Add the garlic cloves, onion, and thyme and cook.
Remove the thyme and add the brandy to flambé.
Add the black pepper and 500g of fresh cream and mix well. At this stage, you can also add a cup of vegetable broth to thicken the sauce. Wait for it to thicken and return the steaks to the pan to finish cooking.
Finally garnish with parsley and serve!
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