Serves 4. Cooking time: 45 mins
1 tbsp olive oil
1 onion, sliced
1 clove of garlic
1 tbsp butter
250g mushrooms, sliced
1 tbsp plain flour
500g North Aston beef stir fry strips, sliced
150g crème fraîche
1 tsp English mustard
100ml beef stock
½ small pack of parsley, chopped
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 15 mins, adding a little splash of water if it starts to stick. Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter. Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.
Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour. Add the stir-fry strips to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan. Cook over a medium heat for around 5 mins. Scatter with some chopped parsley, and serve with pappardelle or rice.