"This recipe heroes a beautiful Provenance Village Butcher beef tail fillet, which is cut into strips, then sealed in a hot pan and lightly simmered in an instant sauce. Most of the recipe is in the prep, thanks to a “cheat” cream sauce using sour cream, flavoured with grain mustard. It is a recipe to cook now, with seasonal mushrooms and beef; Autumn comfort food at its best." Miriam Cooper
Recipe serves 4-6 people, depending on appetite!
1 Provenance Village Butcher Beef Tail Fillet (350-400g)2 tablespoons olive oil1 organic onion, peeled, halved and sliced1 garlic clove, peeled and crushed100g sliced mushrooms (2 large flat mushrooms), peeled and sliced lengthways1 teaspoon paprika1 tub sour cream (300ml)1 heaped tablespoon grain mustardBlack pepper, to season
To serveCooked egg noodles, with a knob of butter25g flat leaf parsley, finely chopped
Method:Prepare the Village Butcher Beef Tail Fillet, cut across into 2 pieces. Then take each halve and slice into strips of 1cm approx. Place in a bowl and set aside, at room temperature. In a large deep frying pan, add 1 tablespoon olive oil and the sliced onion. Sauté gently for 10 minutes, until soft and just golden. Add the crushed garlic and sliced mushrooms a pinch of sea salt and sauté for 4-5 minutes until everything is combined and cooked through. Take off the heat and place the cooked onion and mushrooms on a plate, set aside.Place the empty frying pan back on the heat, add 1 tablespoon olive oil and when hot add the beef slices. Sauté on a high heat 3-4 mins, to seal the beef, then return the mushrooms and onions back to the pan. Add the paprika and combine, then pour the sour cream into the pan. Cook for 3-4 mins to warm the sour cream sauce through. As it warms through, stir in 1 heaped tablespoon grain mustard and season with black pepper. Remove from the heat and serve immediately (this recipe won’t keep).To serve ~ take warm bowls and add a nest of cooked egg noodles. Cover with the beautiful beef and mushrooms and a spoonful of creamy sauce.