Ingredients
80g unsalted butter
1.0kg beef fillet cut into 1 inch wide by 2½ inches long strips
4 medium-sized shallots chopped
400g mushroom sliced
1 tspn grated nutmeg
1 cup sour cream at room temperature
20ml lemon juice
2 tbspn lemon zest
3 tbspn fresh thyme chopped
To taste freshly ground black pepper
To taste salt flakes
80g unsalted butter
1.0kg beef fillet cut into 1 inch wide by 2½ inches long strips
4 medium-sized shallots chopped
400g mushroom sliced
1 tspn grated nutmeg
1 cup sour cream at room temperature
20ml lemon juice
2 tbspn lemon zest
3 tbspn fresh thyme chopped
To taste freshly ground black pepper
To taste salt flakes
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Methods
1
Melt some of the butter in a large skillet on medium heat, add a splash of Extra Virgin Olive Oil. Increase the heat to medium high, season the beef and sear the strips. Cook the beef quickly, browning on each side. You may need to work in batches. When both sides are browned, remove the beef to a bowl and set aside.
2
In the same pan, reduce the heat to medium, add a little more butter and the shallots. Cook the shallots for a minute or 2, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
3
In the same pan, melt the rest of the butter with a splash of Extra Virgin Olive Oil. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally until the mushrooms are caramelised, but still a little firm. Grate a little nutmeg over the mushrooms, reduce the heat to low, and add the shallots and beef back into the pan with the sour cream, stirring well to combine. Do not let it come to a simmer or the sour cream will split.
4
Stir in the Cabernet Sauce, add the lemon zest, lemon juice and thyme, check for seasoning and adjust if necessary.
1
Melt some of the butter in a large skillet on medium heat, add a splash of Extra Virgin Olive Oil. Increase the heat to medium high, season the beef and sear the strips. Cook the beef quickly, browning on each side. You may need to work in batches. When both sides are browned, remove the beef to a bowl and set aside.
2
In the same pan, reduce the heat to medium, add a little more butter and the shallots. Cook the shallots for a minute or 2, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.
3
In the same pan, melt the rest of the butter with a splash of Extra Virgin Olive Oil. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally until the mushrooms are caramelised, but still a little firm. Grate a little nutmeg over the mushrooms, reduce the heat to low, and add the shallots and beef back into the pan with the sour cream, stirring well to combine. Do not let it come to a simmer or the sour cream will split.
4
Stir in the Cabernet Sauce, add the lemon zest, lemon juice and thyme, check for seasoning and adjust if necessary.
