Mustard and Peppered Beef Stroganoff

Ingredients

• 12 ounces beef steaks, cut into thick strips
• ground black pepper
• 1 tablespoon mustard seeds, roughly ground
• 4 ounces unsalted butter
• 8 ounces shiitake mushrooms, quartered if large
• 4 tablespoons brandy
• 1 cup creme fraiche
• 2 tablespoons coarse grain mustard
• 2 tablespoons tarragon, chopped
• chives, chopped to garnish

Directions

1. 1

   Toss the steak strips in ground black pepper and mustard seeds. Heat 3oz butter in a heavy-based frying pan until hot and sizzling, then cook the strips in three batches, each for 1–2min. Remove from pan and keep warm.

2. 2

   Heat the remaining butter and cook the mushrooms for 2–3min. Add the brandy and bubble for 1min, then add the crème fraîche and bubble until syrupy.

3. 3

   Stir in the mustard and tarragon. Season with black pepper.

4. 4

   Return the beef to the sauce and bring to the boil. Serve, garnished with chives.