Ingredients

• 600g/1lb 5oz beef fillet
• cut into 1cm/½in cubes
• 25g/1oz butter
• 1 onion
• thinly sliced
• 250g/9oz button mushrooms
• thinly sliced
• 1 tbsp Dijon mustard
• 400ml/14fl oz beef stock
• 1 tbsp vegetable oil
• 2 heaped tbsp sour cream or crème fraiche
• 1 tbsp brandy (optional)
• finely chopped parsley
• to serve
• salt and freshly ground black pepper

Directions

• Season the beef fillets with salt and pepper and set aside.
• Heat the butter in a large frying pan. Add the onions and sauté for 2 minutes then add the mushrooms
• cook until both are soft. Add the mustard and stir it into the vegetables
• coating thoroughly. Pour over the stock and leave to simmer until the liquid has reduced by about half. Stir in the crème fraiche and set aside for a few minutes.
• In another large frying pan heat the vegetable oil. When it is smoking
• add the beef cubes. Stir constantly – until the meat is browned on all sides. You only want it to cook for 1 minute
• at the most.
• If you want to flambé the beef
• put the brandy in a ladle and heat it over the gas. When it starts to burn off (you will see the fumes)
• tip it very gently towards the flame and it will ignite (CAUTION: Keep your face and hair away from the flames.). Immediately pour this over the beef and give it a quick stir.
• Return the onion and mushroom sauce to the heat and add the beef to the pan. Season to taste
• sprinkle over the parsley and serve.