Beef – Fillet Steak Strips

Chefs Tip for Beef Stroganoff: Heat pan until visibly hot with a little oil. Add seasoned Fillet strips, finely sliced onion and sliced mushrooms stirring gently every 30 seconds for approximately 3 - 4 minutes. When visibly partly cooked with beef still pink, place all contents into another dish. To deglaze pan, add a generous nip of brandy or glass of white wine and stir for 1 minute. Add 250ml double cream or creme fraiche, spoonful of french mustard, balsamic vinegar (or balsamic glaze for sweetness) ( 2 - 3 spoonfuls of Tomato puree or Passata: OPTIONAL ) into liquored pan for sauce with a little rock salt, black pepper and simmer for 5 minutes stirring gently until reduced. Return fillet strips, onions & mushrooms back with sauce in pan with a good sized knob of butter and continue to simmer and stir gently for a further 4 - 5 minutes. Add more beef stock if required ( 1/4 to 1/2 pint of hot water with dissolved beef gel / stock cube ) season further if required. Rest for 2 - 3 minutes. Serve with rice, champ, mashed or baked potato, with a sprinkling of finely chopped fresh parsley. Enjoy