Heat the vegetable oil in a large pan over a high heat, then add the sliced steak. Cook for a few minutes to sear the steak all over. Once browned, remove the steak from the pan, set aside then place the pan back over a medium heat

1. 1 dash of vegetable oil

2. 1.7 grams of bavette steak, sliced into strips

   
   

Add the onion and garlic with a pinch of salt and cook until starting to soften, about 5 minutes. Add the butter and mushrooms and cook for 5 more minutes until soft

a. 1 onion, sliced

b. 3 garlic cloves, sliced

c. 21 grams of butter

d. Chestnut mushrooms, sliced

Stir in the paprika and mustard, add the steak back into the pan then pour in the white wine and simmer until almost completely reduced. Pour in the stock and simmer for 10–15 minutes, or until the sauce has reduced by about two-thirds

a. 1/2 tbsp of smoked paprika

b. 1 tsp Dijon mustard

c. 19 ml of white wine, or brandy

d. 284 ml of chicken stock

Take off the heat and leave to cool for around 5 minutes before stirring in the sour cream (if you add the cream when the sauce is too hot, it may split). Taste and season with salt and pepper

a. 2 tbsp of sour cream

b. Sea salt

c. Freshly ground black pepper

Sprinkle over a handful of chopped soft herbs and serve up with your carb of choice (straw potatoes are most traditional, but rice or pasta work well too)

a. 1 handful of fresh parsley, dill and/or tarragon leaves, chopped