One of my all time favourite sauces, enjoy with a tenderised sirloin steak and a massive glass of red
Slice your shallots and chuck them into a saucepan, allow to soften before slicing and adding your mushrooms and a tablespoon of butter
Crush in the garlic using a garlic press and add your Worcestershire sauce, then chuck your mustard in and heat through for a minute.
Turn up the heat and tilt your pan away from you. Pour the brandy into the far end and allow it to ignite - be careful not to burn your eyebrows off!
Once the alcohol has burnt off, swirl the juices around the pan. Add your cream and allow the sauce to thicken before turning down the heat, finish with roughly chopped parsley