Saute the meat in olive oil in the frying pan. Place the meat in a plate. Saute the onion lightly then add the mushrooms and saute for 5 minutes more. Add the meat and season with salt and pepper. Add the brandy and allow the flame to burn for a few seconds and then pour in the white . Simmer until the sauce thickens. Add the fresh cream and simmer in low heat and stir occasionally until the sauce is ready. Served on top of rice and garnished with parsley.