RECIPE OVERVIEW
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Serves: 4 people
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400 ml Beef Stock
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30 g Butter
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300 g Chestnut Mushrooms
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200 ml Creme Fraiche
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1 tbsp Dijon Mustard
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1 pinch Flat Leaf Parsley
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4 small Gherkins
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1 tbsp Olive Oil
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1 medium Onion
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4 portion Rice
or pasta to serve -
1 tbsp Salt and Pepper
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500 g Striploin Steak
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2 tbsp flour
Method
- Add olive oil to the pan, make sure the pan is hot and sear the steak strips for 3 minutes on each side.
- Remove the steak from the pan and allow to rest in a bowl. Add the butter, mushrooms and onion to the pan, season with salt and black
pepper and cook for 5 minutes stirring regularly. - Add the flour and stir through, cook for three minutes, stirring constantly.
- Add the beef stock and simmer for a couple of minutes. Stir in the crème fraîche and Dijon mustard.
- Place the fried beef strips back into the pan and heat for 3 minutes.
- Dice the gherkins and add to the pan. Sprinkle a handful of chopped parsley and serve with rice or pasta of choice.
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