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- 350 g
(12oz) rump steak, cut into thick strips
Ground black pepper
- 15 ml
(1 level tbsp) mustard seeds, roughly ground
- 125 g
(4oz) unsalted butter
- 225 g
(8oz) shiitake mushrooms, quartered if large
- 60 ml
(4tbsp) brandy
- 200 ml
carton crème fraîche
- 5 ml
(1tsp) anchovy essence
- 30 ml
(2 level tbsp) wholegrain mustard
- 30 ml
(2 level tbsp) chopped fresh tarragon
Roughly chopped chives to garnish
- Step 1
Toss the steak strips in ground black pepper and mustard seeds. Heat 75g (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.
- Step 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. Stir in the anchovy essence, wholegrain mustard and tarragon. Season with black pepper.
- Step 3
Return the beef to the sauce and bring to the boil. Serve, garnished with chives.
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Serve with
Pasta shapes, such as fiorelli.
Per Serving:
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
