Ingredients

Instructions

  1. Combine paprika, flour and 1 teaspoon of sea salt in a bowl. Toss beef in the mixture to coat.
  2. Heat 2 tablespoons of the oil in a large frying pan over high heat and sear the beef for 1-2 minutes or until browned. Remove and set aside.
  3. Reduce heat to medium-high; add half the butter and remaining the olive oil. Cook the mushrooms until caramelised.
  4. Reduce the heat to medium, add remaining butter, eschalots and cook for a few minutes until softened.
  5. Add the tomato paste, brandy, stock, Worcestershire sauce and bring to the boil.
  6. Reduce heat to medium, stir in crème fraiche, reserved beef and juices, then season with salt and pepper.
  7. Serve with pasta, mashed potato or rice.