This is a 10 minute supper – perfect for the winter months. You can also do this with chicken and pork.
600g beef fillet, cut into 6cm long x 1cm wide strips
8 shallots, peeled and finely chopped
½ tsp paprika
120g sliced button mushrooms
2 tbsp Cognac
8 gherkins, sliced lengthways
150ml crème fraîche
½ normal bunch (1 tbsp) flat leaf parsley, finely chopped
Sea salt & freshly ground black pepper
Sunflower oil for frying
Heat a heavy-bottomed frying pan until almost smoking.
Season the beef with salt, pepper and paprika and fry for a couple of minutes with the shallots until the meat is browned all over and the shallots are cooked (be careful not to burn). Remove from the pan and keep on one side.
Add the Cognac, gherkins and crème fraîche to the pan and simmer until thickened (around 5 minutes). Return the beef and shallots to the mixture, adding the chopped parsley and bring back to the boil. Then, you can serve immediately it has boiled.
We recommend serving this with rice.