Fillet Steak

• In a wide, shallow dish, blend olive oil, freshly crushed garlic, ground black pepper, fresh thyme leaves and the juice of half a lemon.
• Blend until the lemon and oil emulsify.
• Place the fillet medallions in this mixture and refrigerate overnight.
• Preheat your grill to searing hot.
• Place the medallions on the preheated grill, season only with black pepper and coarse salt.
• Grilling guide:
  For Rare:  8 - 10 minutes
  For Medium Rare:  10 - 12 minutes
• Remove from heat and allow to rest for 2 minutes.

Mushroom Sauce

• Place a thick bottomed pan on the side burner over a medium flame.
• Melt the butter, and add 2 bruised garlic cloves and a tablespoon of fresh thyme.
• Add the diced mushrooms and cook.
• Remove the garlic cloves.
• Turn up the heat and add the brandy.
• Tilt the pan to the flame so that the brandy catches alight.
• Once the alcohol has burnt off, and the flames have gone out, add the cream.
• Season with salt and pepper.