Ingredients
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1 lb 2 oz (500 g) Beef Eye Fillet
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2 tablespoons plain (all-purpose) Flour
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¼ teaspoon ground Allspice
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1¾ oz (50 g) Butter
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1 Onion
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1 lb 2 oz (500 g) Mushrooms
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4 fl oz/½ cup (125 ml) Beef Broth
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2 tablespoons Tomato
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4½ oz/½ cup (125 g) Sour Cream
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Tagliatelle
Directions
Here’s a fun and easy classic for kitchen novices. Its flavours will always be good, but its simplicity calls for great attention to the ingredients and the method. Or rather, the method dictates the ingredients, and insists that you use the finest-quality lean beef fillet here, as the meat is lightly pan-fried, then ever so gently poached in the sauce for only a few minutes. The whole thing mushrooms, sauce and beef should just melt in your mouth. Enjoy with stout or schwarzbier.
Steps
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1
Done
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Cut the beef into 1 cm (½ inch) thick pieces, then slice into strips. Place on a plate, sprinkle with the flour and allspice, then season with sea salt and freshly ground black pepper. Rub the flour mixture all over the beef. |
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2
Done
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Heat half the butter in a frying pan over high heat. Depending on the size of the pan, you may need to work in batches here. Add the beef to the pan in one layer and cook for just 1 minute on each side. The meat will be slightly coloured and pink around the sides. Put the browned beef on a plate, then repeat with the remaining beef if necessary. |
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3
Done
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Add the remaining butter to the pan, along with the onion. Reduce the heat to medium and cook for 5–6 minutes, or until the onion is golden and sweet-smelling. Add the mushrooms and cook for 15 minutes, stirring often, until they have collapsed and are tender and aromatic. |
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4
Done
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Pour the stock into the pan, stirring to remove any bits that are stuck. Allow to cook for a couple of minutes. Stir in the tomato paste, then the sour cream, until well combined and smooth and creamy. |
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5
Done
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Now add the beef and any juices. Reduce the heat to low and gently simmer for 1–2 minutes; any longer will render the beef tough. Serve with pasta. |
