Mon, 24 April 2017
Ingredients
1 red onion
I red chili diced
1 clove of garlic
1 lemon
2 handfuls of wild mushrooms
2-3 sprigs of fresh flat-leaf parsley
500 g Beef Fillet cut into strips
1 teaspoon paprika
Olive oil
1 knob of unsalted butter
2 gherkins cut into strips
1 small glass of brandy
50 ml cream
Juice of ¼ lemon
Method
1. Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and tear the mushrooms. Pick and finely chop the parsley.
2. Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
3. In a large frying pan over a medium-low heat, fry the onion, chili and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate, add a little oil to the pan and fry the beef for 2 minutes, turning, until browned . Stir in the mushroom-onion-chili mixture and gherkin, add the brandy and Flame
4. Add the cream and lemon juice and reduce to thicken
5. Serve with Rice
