- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: hard
- 25 ml sunflower oil
- 150 g banana shallots, finely chopped
- 200 g chestnut mushrooms, quartered
- 750 g topside of beef, cut into strips
- 25 g paprika
- 250 ml cognac
- 150 ml double cream
- 2 tsp Dijon mustard
- 50 ml soured cream, or creme fraiche for a lighter option
- 50 g gherkins, finely chopped
- ½ bunch flat leaf parsley, chopped
Tips and Suggestions
Make sure you keep well away from the flame and there are no flammable materials nearby.
Serve with rice or sautéed potatoes.
1. Heat the frying pan, add the sunflower oil and shallots and sauté until just softened. Add the mushrooms and cook for another couple of minutes. Put to one side in a separate bowl.
2. Coat the beef in paprika, place in the frying pan and cook for 2-3 minutes on each side until browned all over.
3. Turn the heat up and pour the cognac into the front edge of the pan. Let the flambé catch the cognacs vapours and ignite make sure you keep well away from the flame and there are no flammable materials nearby! Swirl slightly, then turn the heat down.
4. Once the flames have subsided, add the double cream, Dijon mustard, sour cream, gherkins and lemon juice. Simmer for a few minutes until the sauce has thickened. Season, then add the parsley.
Recipe from The Drift
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