• Ingredients:

    • 600 g beef fillet or rump steak, cut into cubes
    • 250 g button mushrooms, sliced
    • Olive oil
    • Butter
    • 2 cloves garlic, minced
    • 1 shallot, finely chopped
    • 200 ml whole liquid cream
    • 1 tbsp Dijon mustard (optional)
    • Salt and freshly ground black pepper to taste
    • Fresh herbs like thyme or rosemary (optional)

  • Preparation:

    1. Heat a mixture of olive oil and butter in a large skillet or frying pan over medium-high heat.
    2. Season the beef cubes generously with salt and pepper.
    3. Add the beef to the hot pan and brown on all sides. Work in batches if necessary to avoid overcrowding the pan, which can steam the meat instead of searing it. Remove the browned beef from the pan and set aside.
    4. Add the sliced mushrooms to the same pan and cook until they release their liquid and turn golden brown and tender.
    5. Stir in the minced garlic and chopped shallot and cook for another minute until fragrant, being careful not to burn the garlic.
    6. Return the browned beef to the pan.
    7. Pour in the whole liquid cream and add the Dijon mustard, if using. Stir to combine.
    8. Bring the sauce to a gentle simmer and cook for a few minutes, stirring occasionally, until the sauce has thickened to your desired consistency.
    9. If using fresh herbs, stir them in during the last minute of cooking.
    10. Taste and adjust seasoning with more salt and pepper as needed.
    11. Serve hot, garnished with extra fresh herbs if desired. This creamy beef and mushroom dish pairs perfectly with rice, pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.

  • Tips and Variations:

    • For the best flavor, use fresh, firm button mushrooms. You can also experiment with other types of mushrooms like cremini or shiitake.
    • Adding a sprig of fresh thyme or rosemary to the pan while the sauce simmers infuses the dish with a lovely aromatic touch. Remember to remove the sprigs before serving.
    • A splash of dry white wine after cooking the mushrooms and before adding the cream can add depth of flavor to the sauce. Let it reduce slightly before proceeding.
    • For a richer sauce, you can use double cream instead of whole liquid cream.
    • If you prefer a smoother sauce, you can strain it before serving, although the shallots and mushrooms add a nice texture.