Fillet of beef whiskey stroganoff

Recipe from: 29 July 2015
recipes, beef, stew

Ingredients 24
Servings 0
Minutes 00:25
  • 2
    Tbs
    olive oil
  • 3
    Tbs
    butter
  • 1
    brown onion, finely diced
  • 1
    garlic clove, minced
  • 250
    g
    button mushrooms, sliced
  • 125
    g
    shiitake or porcini mushrooms, sliced
  • several stems thyme or lemon thyme
  • zest and juice of half a lemon
  • 2
    Tbs
    almond meal
  • 1/2
    tsp
    salt
  • 1
    tsp
    smoked paprika
  • plenty freshly ground black pepper
  • 600
    g
    beef fillet, cut into strips
  • 1/4
    cup
    whiskey
  • 1
    Tbs
    tomato paste
  • 2
    Tbs
    Worcestershire sauce
  • 250
    ml
    hot water
  • 2/3
    cup
    sour cream or crème fraîche
  • LEMON PARSLEY PESTO:
  • generous handful flat leaf parsley, finely chopped
  • zest and juice of half a lemon
  • 3
    Tbs
    extra virgin olive oil
  • 1
    Tbs
    finely chopped roasted almonds
  • salt and black pepper, to taste
 

Method

00:25
 

Heat 1 tablespoon olive oil and the butter in a large based frying pan. Sauté the onion until soft. Add the mushrooms and cook on a high heat for several minutes until all the water has evaporated. Add the thyme leaves, lemon zest and season with salt and pepper. Remove the mushrooms from the pan and set aside until later.

Add the remaining olive oil to the same pan. Combine the almond meal, salt, paprika and black pepper in a bowl. Add the meat to the spice mix and toss to coat. Brown the meat strips in the hot oil and season lightly with sea salt. Deglaze the pan with the whiskey and reduce by two thirds. Add the tomato paste, followed by the mushrooms. Stir through the Worcestershire sauce and water. Simmer for about 10 – 12 minutes until the sauce is reduced and thickened. Fold in the crème fraîche, a squeeze of lemon juice and warm through.

While the meat is simmering, add a drop of olive oil to a pan and wilt a generous handful of julienned courgettes, shredded kale and baby spinach. Season with salt, pepper and a squeeze of fresh lemon juice. Toss through some toasted pine nuts and serve with the stroganoff.

For the lemon-parsley pesto, combine all the ingredients in bowl and serve alongside the meat, for everyone to help themselves.

Serves 4-6

Recipe reprinted with permission of Bibby's Kitchen@36. To see more recipes, please click here.
 
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Read more on: stew  |  beef  |  recipes
 

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