INGREDIENTS

• 300g beef steak or use left over roasted topside / silverside that was cooked rare / medium rare

• 1 onion, sliced thinly

• 1 clove of garlic

• 15g butter

• 250g button mushrooms, sliced

• 1 tbsp plain flour

• 500g fillet steak, sliced

• 2 tbsp sour cream or crème fraiche

• 1 tbsp of brandy

• 1 tbsp Djon mustard

• 100ml beef stock

• Squeeze of lemon juice

• ½ small pack of parsley chopped to serve

• 1 tbsp vegetable oil

• 1 tbsp olive oil

HOW WE MAKE IT

• STEP 1

  First prepare the beef. Slice into strips about 1cm wide. Season the meat with salt and pepper and set aside.

• STEP 2

  Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 5 mins, adding a little splash of water if it starts to stick.

• STEP 2

  Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

• STEP 3

  Once the butter is foaming a little, add 250g sliced mushrooms and cook for 5 mins until completely softened.

• STEP 4

  Stir in the mustard into the pan, coating the onion and mushrooms thoroughly. Poor the stock into the pan and leave to simmer until the liquid has reduced by half and set aside,

• STEP 5

  In another large frying pan, heat the vegetable oil. When its smoking hot, add the strips of beef and then flambe the beef - add the brandy to the pan and light carefully with a long match. Stand well back when doing this and be very careful. Once the flame has died down give it a quick stir. The beef should be in the pan for a maximum of 2 minutes or 1 minute for the leftover roasted beef.

• STEP 6

  Add the onions and mushroom mixture into the beef pan. Stir in the crème fresh, squeeze of lemon and season well and

• STEP 7

  Scatter with some chopped parsley, and serve with fluffy white rice, skinny fries or fresh pappardelle.