Ingredients

Steps

• Season the 1cm beef cubes with salt and pepper.
• Melt the butter in a large frying pan and sauté onions for 2 minutes.
• Add sliced mushrooms and cook until both vegetables are soft.
• Stir in the mustard to coat the vegetables and pour in 400ml stock.
• Simmer until the liquid reduces by half, then stir in the crème fraîche.
• Heat vegetable oil in a separate pan until smoking and brown the beef for 1 minute.
• Optionally ignite heated brandy over the beef to flambé.
• Combine the beef with the sauce and sprinkle with parsley to serve.