About the Recipe
There is something about the way the intensely savoury flavours of the mushrooms and beef, melded with the rich and slightly tangy sour cream, makes this a simple but delicious meal
Ingredients
300g Beef Fillet
25g Butter
1 Banana Shallot, peeled and sliced
1 Garlic clove, peeled and crushed
100g Button Chestnut Mushrooms
1 Tsp Dijon mustard
2 Tsp Sweet Smoked Paprika
120ml Beef Stock
100ml Sour Cream
50ml Double Cream
3 Tbsp good quality Brandy
To Serve
100g Gherkins
10g Parsley, chopped
Preparation
Cut the Beef into strips roughly 2 cm thick and roll in the Smoked Paprika.
In a thick-based sauté pan heat the Butter until foaming and add the Beef, evenly spaced out to ensure it fries without steaming.
Colour both sides of the Beef for around 1 minute and remove from the pan, keeping the fat in the sauté pan.
Add the Shallot and garlic and cook for 2 minutes on a medium heat.
Slice the Mushrooms and add to the pan, cook gently for 2 minutes
Add a knob more Butter if needed
When the Mushrooms have all wilted, pour in the Brandy and reduce to almost nothing.
Add the Beef Stock and both Creams, bring to the boil and reduce to a sauce-like consistency. About 10 minutes
Stir in the Mustard and season the sauce to taste.
Add the Beef back to the pan and bring to the boil for 1 minute whilst stirring
Check the seasoning again
Serve in a warm bowl, finish with the Parsley and the sliced Gherkins
You could add Rice, Potato Mash or, our preferred, French Fries