Prep: 25 mins,
Cooking: 30 mins
With lemon-parsley pesto.
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Ingredients (23)
2 | fresh chillies — 573 |
3 | 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 | 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 | tomato paste |
2 | 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 | olive oil — extra virgin |
1 | almonds — finely chopped |
salt and freshly ground black pepper |
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