Steak diane with creamy mash

Instructions

1. Boil, steam or microwave potatoes until tender. Mash in a bowl with sour cream and milk until smooth. Season with salt and pepper. Cover to keep warm.
2. Meanwhile, brush beef with half the oil. Heat a large non-stick frying pan over high heat. Cook beef for 2–3 minutes each side or until cooked to your liking. Cover beef with foil and set aside to rest for 10 minutes.
3. Heat remaining oil in same pan over medium heat. Add garlic and cook, stirring, for 1 minute or until fragrant. Add paste, stock, Worcestershire and brandy and bring to the boil. Boil for 3–4 minutes or until reduced by one-third. Add cream and cook for 1–2 minutes or until sauce has slightly thickened. Drizzle beef with sauce and sprinkle with chives. Serve with mashed potatoes.