Ingredients
Serves 4
- 600g sirloin or fillet steak
- Salt
- Nutmeg or ground allspice (optional)
- 50g butter
- 2 large onions, thinly sliced
- 2 tbsp oil
- 300g white or chestnut mushrooms, left whole if small, or cut in halves or quarters
- 250ml sour cream
- 1 tbsp English mustard
- 150ml beef stock
Method
- Sprinkle the steak with salt and nutmeg or allspice if using (you can substitute black pepper if you prefer) and leave for at least an hour at room temperature.
- Half an hour before you want to serve, melt half the butter in a wide pan and cook the onions gently until soft and golden and sweet.
- Meanwhile, heat the oil in a frying pan until smoking hot, fry the steak for about 1½ minutes on each side until well browned, then set aside.
- Scoop the onions from the pan and set aside. Add the remaining butter to the pan and turn the heat up.
- Sauté the mushrooms until softened then set aside with the onions.
- Put the cream and mustard in the mushroom pan and heat gently until it liquifies. Very gradually whisk the stock into the cream.
- Add the onions and mushrooms back to the pan. Thickly slice the steak and add back to the pan to simmer gently for 10 minutes. Season to taste.
