About this recipe:Every girl needs a secret recipe for the first time she cooks for a bloke. This is it!
675g beef fillet, well trimmed and cubed
4 tablespoons butter, divided
8 tablespoons finely chopped shallots
175g sliced mushrooms
500ml beef stock
3 teaspoons cornflour
250ml soured cream
2 teaspoons Dijon mustard
salt to taste
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Method Prep:15min › Cook:15min › Ready in:30min
Over medium high heat, gently cook beef in 2 tablespoons of butter for about 2 minutes, until just seared on all sides. You will still be able to see red. Remove from pan and set aside in a rimmed dish or baking tray so that you collect the juices.
Return the pan to medium-high heat and cook the shallots and mushrooms in remaining butter until soft, about 5 minutes. Mix cornflour into cold beef stock, whisk to blend. Pour into pan, and stir together with shallots and mushrooms until thickened, two or three minutes.
Add soured cream and mustard, and stir. Add beef and juices from dish; stir over medium heat just till warmed through. Salt to taste.