My husband has been making me this for years and is a firm favourite in our house.
450g fillet of beef
1 onion, sliced
225g mushrooms, sliced
100ml dry white wine
150ml beef stock
1 tablespoon oil
2 tablespoons brandy
2 tablespoons double cream
- Cut the beef into thin strips.
- Melt the butter in a frying pan, add the onion and cook slowly until soft. Add the mushroom and cook for 1 minute.
- Add the wine and stock, then boil rapidly to reduce to about 2 tablespoons. Then pour into a bowl and scrape the pan.
- Heat the oil and remaining butter in the pan, add the beef and fry quickly to brown, without over-cooking the middle, remove the beef to a plate then reduce the heat.
- Pour the brandy into the hot pan. Set it alight (be careful with the flames). When the flames subside add the mushroom and stock mixture and the beef.
- Stir in the double cream and season with salt and pepper.
- Reheat and then serve with either rice or sauté potatoes.