Ingredients
Method
- 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
Nutrition
Notes
It's crucial not to overcrowd the pan when browning the beef. Doing so will lower the pan's temperature and steam the meat rather than sear it, preventing that lovely caramelised crust from forming.
Be mindful when reducing the sauce; you're looking for a consistency that coats the back of a spoon, not a thick paste. Over-reducing can make the sauce too heavy and less enjoyable.
Only bring the beef back to the boil briefly – just enough to heat it through. Overcooking the beef at this stage will make it tough and spoil the tender texture achieved earlier.
Be mindful when reducing the sauce; you're looking for a consistency that coats the back of a spoon, not a thick paste. Over-reducing can make the sauce too heavy and less enjoyable.
Only bring the beef back to the boil briefly – just enough to heat it through. Overcooking the beef at this stage will make it tough and spoil the tender texture achieved earlier.