1 red onion
1 garlic clove
125g swiss brown mushrooms
2-3 sprigs of fresh flat-leaf parsley
500g fillet steak
1 tsp paprika
1 knob of unsalted butter
1 small glass of brandy
50ml sour cream
Hand full of gherkins, chopped
Peel and finely chop the onion and garlic, then finely grate the lemon zest. Clean and slice the mushrooms. Pick and finely chop the parsley.
Place the beef between 2 sheets of clingfilm. Bash with a rolling pin until ½ cm thick, then cut into finger-width slices.
Mix the paprika, lemon zest, and a pinch of sea salt and black pepper together, and use to dust the beef.
In a large frying pan over a medium-low heat, fry the onion and garlic in a little oil until softened. Turn up the heat and add the mushrooms and butter, sautéing until the mushrooms are golden brown, then tip onto a plate
Add a little oil to the pan and fry the beef for 2 minutes, turning, until browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 minute or until almost disappeared.
Remove from the heat and stir in the cream, gherkins and parsley.
Serve with crusty bread.