A perfect hearty dish for an evening with friends or family.
Ingredients:
- 1 x red onion
- 4 x large chestnut mushrooms
- 2 x tablspns creme fraiche
- 2 x tsp Paprika
- 250 mls beef stock
- 2 x tablspns malt extract
Finely chop onion and sauté in some olive oil in a saucepan.
When soft, add paprika and cook out for 5 mins.
Then, add chopped mushrooms and cook for 5 mins with stock. Simmer for further 10 mins.
In another pan, dry fry fillet to your own liking. I prefer medium rare but up to you. You can slice fillet into strips and add to main pan at same time as mushrooms but as I like my beef pink I prefer to cook it apart.
When beef is done to your liking remove from heat and allow to rest.
In main pan add creme fraiche and lower heat mix through gently, taste and add salt and pepper if needed. Heat gently until it starts to softly bubble, then turn off heat.
I served mine with microwave basmati rice.
Slice fillet into strips and place on top of rice, spoon sauce over top and enjoy!
If you would like to try a sample of our malt extract used in this dish, don't hesitate to get in touch!
Fee x
