A great choice for either casual family meals or dinner parties where your aiming to impress, this beef stoganoff features a Cornish twist with the use of clotted cream
1. Prepare the shimeji mushrooms by cutting off the stalk 2cm down from the cap.
2. Cut the beef fillet across the grain into 1cm thick steaks, then cut into batons.
3. Peel and finely dice the onion.
4. Peel and finely crush the garlic.
5. Finely chop the chives and cut the gherkins into batons.
6. Heat a large frying pan and add 30g of butter, when sizzling add the mushrooms, lightly season with salt, toss and keep them on a high heat for 30 seconds before taking off and draining.
7. Wipe and re-heat the frying pan, add the oil. When hot, add the beef in batches, turning until browned on all sides but still rare in the centre.
8. Remove the meat into a bowl and wipe the pan once again.
9. Heat the pan to a medium heat and add the remaining butter followed by the onion and garlic.
10. Sweat this mix down until fully softened but without any colour, this should take around five minutes.
11. Add the paprika and cook for a further minute before turning up the heat and adding the brandy which should flame.
12. Once the flames have gone out add the clotted cream and a good squeeze of lemon juice.
13. Put the beef back into the sauce along with the chives and check for seasoning.
14. Serve with tagliatelle or steamed rice with the mushrooms and gherkins sprinkled over the top.
This recipe is from The Great Cornish Food Book by Ruth Huxley, published by Cornwall Food And Drink.