Ingredients
- Olive Oil (1 tablespoon)
- Onion (1, sliced)
- Garlic (1 clove, crushed)
- Butter (1 tablespoon)
- Mushrooms (250 grams, sliced)
- Beef Fillet (500 grams, cut into strips)
- Plain Flour (1 tablespoon)
- Crème Fraîche (150 grams)
- English Mustard (1 tablespoon)
- Beef Stock (100 milliliters)
- Parsley (to garnish)
Instructions
Steps
- In a non-stick skillet, heat olive oil over medium heat. Add the sliced onion and sauté for about 15 minutes until softened, adding a splash of water if they begin to stick.
- Add the crushed garlic and continue cooking for an additional 2-3 minutes.
- Introduce butter to the pan. Once it starts to foam, add the mushrooms and sauté for approximately 5 minutes until they're soft. Season generously and transfer the mixture to a plate.
- In a bowl, combine plain flour with a pinch of salt and pepper. Toss the beef fillet pieces in the seasoned flour.
- Return the pan to the heat and add the floured beef, adding a little oil if the pan seems dry. Fry for 3-4 minutes until the beef is browned.
- Put the onion and mushroom mix back in the pan. Whisk together crème fraîche, English mustard, and beef stock, then pour into the pan. Simmer over medium heat for about 5 minutes.
- Garnish with parsley and serve it over pappardelle or rice.