• Heat the oil and half the butter in your pressure cooker using ‘Sauté’ on High. Season the beef with a few turns of the salt and pepper mill.
  2 tbsp butter, 1 tbsp olive oil
• Brown the beef in small batches once the butter is melted and foaming. Don’t crowd the beef – it will stew rather than brown. You might want to brown the beef in a large skillet on the stovetop instead. Cook over medium-high heat for a few minutes until nicely browned.
  3 ⅓ lbs (1.5kg) chuck steak
• Set the beef aside. Deglaze the pot with the brandy and add remaining butter. Sauté the shallots for about 5 minutes until they soften.
  2 tbsp brandy , 6 shallots
• Add the mushrooms, garlic, salt and pepper and continue to cook for up to 5 minutes, stirring.
  2 cups cremini mushrooms, ½ tsp salt, 2 cloves garlic , ½ tsp ground black pepper
• Stir in the mustard and Worcestershire sauce. Add the beef back into the pot and stir in the beef stock.
  2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 cup (240ml) low sodium beef broth
• Cover, set vent to sealing and cook for 45 minutes on High Pressure. Leave for 10 minutes Natural Release then manually release the steam.
• Select Sauté on High again and stir in the cornstarch slurry. Cook for about 5 minutes until the sauce starts to thicken.
  1 tbsp cornstarch (cornflour)
• Reduce Sauté to Medium and stir in the cream and half the herbs. Let it come to a simmer then turn off the Instant Pot. Taste and adjust the seasoning if needed.
  ⅓ cup (80ml) cream, 1 tbsp flat leaf parsley, 1 tbsp chives
• Serve over mashed potatoes, sprinkled with remaining herbs.

To make in a pressure cooker using sirloin steaks

• Use four thick-cut sirloin steaks. Sear the steaks, in batches, using Sauté on high until nicely colored on both sides. 
• Follow the recipes steps as above but cook for 8-10 minutes on High Pressure (depending on steak thickness) plus 5 mins natural release.
• Slice the steak into thin strips while you thicken the sauce. Add back into the sauce after you have stirred in the cream and serve.

Slow Cooker Instructions

• Heat the oil and butter in a large skillet (or in the slow cooker if it has a searing function). Brown the beef, in batches, until nicely colored and set aside. Pour the brandy in to deglaze, scraping any bits stuck to the pan loose.
  2 tbsp butter, 1 tbsp olive oil, 3 ⅓ lbs (1.5kg) chuck steak, 2 tbsp brandy
• Add a little more oil and sauté the shallots and mushrooms for 5 minutes or until softened. Add the garlic and cook for 30 seconds or until fragrant.
  2 cups cremini mushrooms, 6 shallots, 2 cloves garlic
• Transfer the browned beef and sautéed vegetables to the crockpot if you started this recipe in a skillet. Stir in the mustard, Worcestershire sauce and broth. Cook for 8 hours on the LOW setting or for 5-6 hours on HIGH.
  2 tbsp Worcestershire sauce, 1 tbsp Dijon mustard, 1 cup (240ml) low sodium beef broth
• Stir in the cornstarch slurry and cook for another 20 minutes on HIGH with the lid off to thicken the sauce as needed. Stir in the cream right at the end, just to heat through and serve garnished with the herbs.
  ⅓ cup (80ml) cream, 1 tbsp flat leaf parsley, 1 tbsp chives