This is an old recipe which I found a couple of weeks ago when looking for something a little bit special but equally quick and easy to make. What I like about it is that for me it’s quite a treat and yet is so simple to make at a minute’s notice.  I know you can add brandy and set it alight – make it quite spectacular but I’m afraid I’m too scared of burning my kitchen down, so I miss out that step!

Ingredients

1 tbsp. olive oil

1 clove garlic crushed

1 onion sliced

1 green pepper sliced

1 tbsp. butter

250g button mushrooms halved

1 tbsp. flour

500g fillet steak sliced

150g crème fraiche

1 tsp English mustard

100ml beef stock

Small bunch parsley chopped

Method

1. Heat 1 tbsp. olive oil in a non-stick frying pan then add the onion and gently fry for around 10 minutes until soft
2. Then add the crushed garlic and the tbsp. of butter, once the butter is foaming a little add the green pepper and mushrooms and cook for a further 5 minutes until softened
3. Season everything well, then tip onto a plate
4. Tip the tbsp. of four into a bowl and season, then toss the steak in the flour
5. Add the steak to the pan, if it becomes dry add a little oil and fry until browned
6. Tip onion. Mushrooms, and green pepper back into the pan.  Combine the crème fraiche, mustard and stock and pour into the pan
7. Cook over a medium heat for around 5 minutes then scatter with parsley and serve with rice