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Serves 4
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Ingredients:
- 10 ounces mushrooms
- 2 shallots
- 1 small onion
- 2 tablespoons sunflower oil
- 2 tablespoons crème fraîche
- 1 package Boursin® Pepper, crumbled
- 20 ounces of beef fillet (or any other tender cut)
- 1 ounce butter
- 1 tablespoon lemon juice
- 1 pinch paprika
- 4 sprigs flat leaf parsley
- salt
Instructions:
Wash the mushrooms, remove the stalk ends, and slice. Peel the onion shallots and slice thinly. Fry the mushrooms, onions, and shallots gently for 5 minutes in oil in a large saucepan. Add the crème fraîche and the crumbled Boursin. Stir together, cover, and leave to cook gently over a very low heat for 5 minutes. Cut the meat into slices and fry in butter for 3 minutes over high heat in a frying pan. Season lightly with salt and add the meat to the mushroom sauce. Add the lemon juice and stir for 2 minutes. Sprinkle with paprika and parsley and serve with garden peas or rice.
Tip:
You can flambé the slices of beef in 2 ounces of cognac before adding them to the sauce.
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