Tender strips of prime beef in a classic sauce. So quick and easy, it makes a speedy but special meal. The gherkins make a tasty topping.
SERVES 4-6
COOK TIME 16-20 minutes
2 tbsp sunflower oil
650g (1lb 7oz) fillet of beef, sliced across the grain into thin strips about 1cm (½ in) thick (see tip)
a large knob of butter
1 large onion, thinly sliced
2 garlic cloves, crushed
1½ tbsp tomato purée
1 heaped tsp paprika
75ml (3fl oz) brandy
200ml (7fl oz) beef stock
300ml (10fl oz) double cream
2 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp muscovado sugar
salt and freshly ground black pepper
TO SERVE
4-6 gherkins, chopped
2 tbsp chopped parsley
1 Heat a large frying pan until hot, then add the oil. Season the beef well with salt and pepper and then fry in two batches over a high heat for 1-2 minutes, stirring occasionally, until golden, but not fully cooked. Set each batch aside on a plate as it is cooked.
2 Melt the butter in the frying pan, then add the onion and fry over a medium heat for about 10 minutes until softened. Add the garlic and fry for 30 seconds, then add the tomato purée and paprika and cook for a few more seconds before pouring in the brandy. Allow to bubble away over the heat, then add the stock, bring back up to the boil and cook for 2-3 minutes to reduce by a third.
3 Add the cream, mustard, Worcestershire sauce and sugar, along with any juices from the beef on the plate. Stir for 2-3 minutes until the sauce has thickened slightly, then season well with salt and pepper.
4 Add the beef and gently simmer for 4-5 minutes until heated through. Sprinkle over the chopped gherkins and parsley and serve with boiled rice.
MARY’S CLASSIC TIP
♥ As the fillet of beef is cut into strips for this recipe, rather than cooked in one piece, why not ask your butcher for the tail pieces or offcuts; he may be able to offer a lower price.