place the beef into an oven proof dish with the onions, shallots, carrot, bay leaf and thyme

add just enough white wine to cover the meat

cover and leave in the fridge overnight to marinate

drain and dry the meat

reduce the marinade by half, strain and set aside

melt 25g butter in a large frying pan

sauté the onions until soft and lightly brown

set aside and melt 25g butter in the pan

lightly brown the mushrooms and then add them to the onions

melt 50g butter in the pan and when hot add the meat and sauté over a high heat, turning frequently

warm the Brandy and when the meat is browned, sprinkle over the meat

flambé the Brandy and then place the meat into a warmed serving dish

add the onions, mushrooms and marinade back into the pan

add the cream and stir over a high heat until the sauce has thickened

adjust the seasoning and coat the meat with the sauce.

sprinkle with chopped parsley and serve immediately