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Using a meat mallet, tenderise the steak and cut into long strips of about 4cm in width and season with salt and plenty of pepper. In a hot heavy based frying pan add some oil and then the seasoned steak strips. After a minute cooking each side of the steak strips carefully add the brandy and flambé.
After the flames have died down add the red wine, Worcestershire sauce and the butter and cook for another 2-3 minutes. Add the beef stock, then just before serving, the coriander.
Cut the courgette into thin chips and soak them in a bowl of milk for 5-10 minutes to tenderise. Remove the courgette strips, dip in some seasoned flour and fry in some hot sunflower oil for 3-5 minutes or until crisp.
In a saucepan, boil the sweet potato with the chopped garlic until tender and mash using a ricer if available. Slice some spring onion and sprinkle over the top of the mashed garlic sweet potato.
Serve the steak on a bed of garlic sweet potatoes mash with the courgette chips on the side.
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