- 450g fillet or sirloin steak (good steak needed as it needs to be cooked rapidly)
- 1 onion
- 225g button mushrooms
- 100mls dry white wine
- 150 mls beef stock
- 50g butter
- freshly ground pepper
- 150 mls sour cream (could be lite)
- chopped parsley for garnish
Trim the steak and cut into thin strips about 5cms by 1cm. Peel and finely chop the onion. Trim and slice the mushrooms.
Melt 25g of the butter in a large frypan and add the onion. Fry gently for a few minutes until the onion is softened, then add the mushrooms and fry for a further 2-3 minutes until cooked. Add the wine and stock and boil rapidly until reduced to about two tablespoons. Remove the vegetables and liquid from the pan and keep them warm.
Add the remaining butter to the pan and add the steak. Fry quickly, stirring with a spoon to seal and cook the meat on all sides, about 3-4 minutes. Return the onion, mushrooms and liquid in the pan and season with salt and pepper. Lower the heat and stir in the sour cream.
Reheat thoroughly without boiling.
Sprinkle with the parsley and serve with plain boiled rice.
John Hawkesby’s wine suggestion
- Fantail Island Oratia 2006
- Taylors 80 Acres Shiraz/Viognier 2005
- Esk Valley Black Label 2005
- Villa Maria Reserve 2005