| 20g butter |
|
|
cook gently until soft |
Pour brandy into beef pan, set alight, let flames die down. Pour in mushrooms. Add meat. Stir in cream and season. If sauce is too thin, remove meat and boil sauce rapidly to a syrupy consistency |
| 1 medium onion |
slice finely |
| 225g mushrooms |
finely slice |
|
toss over heat 1 minute |
| 100ml white wine |
|
add, boil rapidly to reduce |
| 150ml beef stock |
| 25g butter |
|
heat very hot |
| 1 tablespoon oil |
| 340g beef fillet |
cut into strips 1.5cm thick, 5cm long |
sear rapidly; do not overcook |
| 2 tablespoons brandy |
|
| 2 tablespoons cream |
|
| salt and pepper |
|
| 2 tablespoons sour cream |
|
Tip into a warm serving dish, fork sour cream in roughly |
|