My husband has been making me this for years and is a firm favourite in our house.

Serves 4

450g fillet of beef

55g butter

1 onion, sliced

225g mushrooms, sliced

100ml dry white wine

150ml beef stock

1 tablespoon oil

2 tablespoons brandy

2 tablespoons double cream

  1. Cut the beef into thin strips.
  2. Melt the butter in a frying pan, add the onion and cook slowly until soft. Add the mushroom and cook for 1 minute.
  3. Add the wine and stock, then boil rapidly to reduce to about 2 tablespoons. Then pour into a bowl and scrape the pan.
  4. 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.
  5. 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.
  6. Stir in the double cream and season with salt and pepper.
  7. Reheat and then serve with either rice or sauté potatoes.