Serves 4

• 2 tbsp olive oil
• 450g fillet or rump steak, cut into thin strips
• 50ml brandy
• 2 shallots, finely chopped
• 225g of chestnut mushrooms, sliced
• 150 ml thick beef stock
• 75 ml sour cream
• 1 tbsp Dijon mustard
• 1 sweet gherkin, chopped
• 3 tbsp chopped fresh parsley

1. Heat half of the oil in a large pan and cook the steak for 2 minutes. Transfer to a plate.
2. Place the pan over a high heat to brown the sediment. Pour in the brandy and carefully ignite to burn off the alcohol. Pour juices over the meat, cover and keep warm.
3. Heat the rest of the oil in the pan and lightly brown the shallots. Add the mushrooms and cook for 3-4 minutes.
4. Add the stock and simmer for a few minutes. Then add the mustard, gherkin and sour cream and add the steak and its juices. Simmer briefly, season and stir in the parsley.
5. Serve with either rice or buttered noodles.