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1 kg Beef Filet
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50 gm butter
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Paprika
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2 Shallots
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200 gm mushrooms (or button mushrooms)
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Olive oil
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150 ml sour cream
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Parsley
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Salt and black pepper
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Matchstick Potatoes
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4 large potatoes
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Sunflower oil for deep frying
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Cut the potatoes into very thin sticks and place in a bowl of water. Leave aside until ready to be used.
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Cut the beef into 1cm thick sticks by first slicing then cutting the slices into sticks across the grain.
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In a large pot, or deep-fat fryer, start heating sunflower oil up to 190°C. Remove the potatoes from the water and dry thoroughly in a clean towel or kitchen paper. Fry between 3 and 5 minutes until lightly browned or golden then leave to rest on kitchen napkin.
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Melt butter in a large frying pan on a medium heat, then add in between 1/2 and 3/4 of a tablespoon of paprika and thinly sliced shallots. Soften the shallot slowly for a few minutes. Add in the roughly chopped mushrooms and fry for about 2 minutes. Empty the frying pan onto a plate and keep warm. Do not clean the pan you will need it again soon.
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In the frying pan, pour in a little olive or sunflower oil and turn up to high. Quickly stir-fry the meat for about 1 minute and season with salt and pepper. Add in the shallot/mushroom mixture as well as the cream. Bring up to the boil and simmer for about 1 minute until slightly thickened. Meanwhile chop up the parsley and add into the mix at the end of cooking.
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