Fillet of beef whiskey stroganoff

Bibbyskitchen@36
Prep: 25 mins, Cooking: 30 mins By Food24
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Ingredients (23)

2 Tbs fresh chillies — 573
3 Tbs butter
1 onion — brown, finely diced
1 garlic — cloves, minced
250 g button mushrooms — sliced
125 g shiitake mushrooms — or porcini mushrooms, sliced
fresh thyme — or lemon thyme
lemon — halved, zest and juice
2 Tbs almond meal
1/2 tsp salt
1 tsp paprika — smoked
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 water — hot
2/3 cup crème fraîche — or sour ceam
LEMON PARSLEY PESTO:
fresh parsley — handful, fiinely chopped
lemon — halved, zest and juice
3 Tbs olive oil — extra virgin
1 Tbs almonds — finely chopped
salt and freshly ground black pepper
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Method:

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
 
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