Herb and Cream Sauce (for steaks)

Method
1. Heat the butter in a small frying pan and add the chicken liver, crushed garlic and sprig of thyme – cook for 3 – 4 minutes.
2. Add all the finely chopped herbs, paprika, salt, pepper, mustard, brandy and cooked liver to the cream in a saucepan and warm it up over a low heat for about 5 minutes.
3. Pass the cream mixture through a fine sieve and put the sieved sauce back into the saucepan.
4. When you are ready to serve the sauce, heat it gently over a low heat, stir the butter in, spoon the sauce over the cooked steaks and serve immediately.

Ingredients
1 teaspoon butter (or clarified butter)
40g chicken liver (cut into 1 inch pieces)
1 large clove garlic, crushed
A sprig of fresh thyme
Fresh rosemary – finely chopped – half a tablespoon
Fresh tarragon – finely chopped – half a tablespoon
Fresh thyme – finely chopped – half a tablespoon
Fresh oregano – finely chopped – half a tablespoon
1 teaspoon paprika
1 teaspoon coarsely ground black pepper
1/8 teaspoon of salt
1 teaspoon Dijon mustard
200mls double cream
1 teaspoon brandy
50g unsalted butter – cut into small pieces and kept in the fridge until needed.