SPEEDY BEEF STROGANOFF

This ’70s classic is back in vogue because it’s just so delicious. The secret lies in being careful not to overcook the steak.

SERVES 4 PREPARATION: 5 MIN COOKING: 20 MIN 500g rib-eye steak (or any other steak with a bit of fat such as sirloin) 10ml (2t) sea-salt flakes 15ml (1T) olive oil 15ml (1T) butter 3 sprigs of fresh thyme 2 garlic cloves 1 onion, thinly sliced 350g mixed exotic mushrooms 60ml (¼c) brandy 125ml (½c) beef stock 5ml (1t) wholegrain

mustard 1 bay leaf salt and freshly ground

black pepper 125ml (½c) cream 125ml (½c) crème fraîche 3 – 4 sprigs of fresh

flat- leaf parsley, chopped 1 Season the steak on both sides with the sea-salt flakes and leave it at room temperature for up

to 4 hours. 2 Heat the olive oil and butter in a large cast-iron frying pan over medium to high heat until the butter is bubbling and the pan is hot. Add the thyme and garlic and allow to heat through to begin to release its flavours. 3 Add the steak and cook for 2–3 minutes on each side. Do not turn it too soon, as you want some caramelisation. Remove the steak and garlic cloves from the pan and set aside on a plate to rest. 4 Add the onion and mushrooms to the pan and fry over medium heat for 7–10 minutes. 5 Deglaze the pan with the brandy and add the stock, mustard and bay leaf. Season with salt and pepper and then stir in the cream, crème fraîche and parsley. Simmer for 5–7 minutes. 6 Slice the rested steak into thick strips and add to the sauce in the pan. Simmer for about 2 minutes, until heated through. Garnish with the parsley to your liking and serve immediately.