Serving Size : 2 Preparation Time :0:15
Categories : "Main Meal" Cuisine: "French Style"
2 x 120-140gram fillet steaks
1 shallot -- chopped very fine
4 medium mushrooms -- sliced thin
2 tomatoes, skinned and seeded -- chopped to a pulp
6 fluid ounces VERY good beef stock
4 fluid ounces cream
chopped green herbs, any
Dijon mustard
butter and olive oil for frying
Flatten the steaks to around 1/4" thick. Spread with the Dijon mustard.
Heat about 1/2oz butter and 2 teaspoons of olive oil and fry the steaks very quickly (flash fry) on each side and set to one side.
Add the shallot, mushroom and tomato to the pan and fry for a minute.
Add the stock and scrape up all the juices from the steak and vegetables.
Add the cream and simmer for a minute or two. Depending on how hot the steaks are either return to the pan to reheat, ensuring they do not 'stew' or pour the sauce over the steaks and add the green herbs.
Description:
"The 1970s revisited"
