Ingredients
Serves 4600g fillet of beef or beef rump
2 tablespoon olive oil
3 tablespoons butter
1 medium onion, finely chopped
150ml white wine
150ml fresh cream
Salt & pepper to season
200g sour cream
1 tablespoon chopped parsley
Method
Cut the meat into strips 1cm x 5cm trimming off any fat or gristle.
Place the 1 tablespoon of oil and 1 tablespoon of butter in a saucepan over a high heat, and when the butter begins to foam add half the beef strips and cook rapidly for the beef to brown but still be underdone. Place the beef in a colander to drain. Repeat this process.
Place the pan back on the heat and add the last tablespoon of butter to the pan, add onion and cook gently until tender.
Add wine and reduce to one third, then add the cream and reduce by half.
Add beef, stir and season with salt and pepper, bring back to the boil and remove from the heat. Stir in the sour cream.
Place in a serving dish and sprinkle with chopped parsley.