Filet of Beef Stroganoff

Ingredients

• 2 beef filets about 4 to 5 ounces each, trimmed of all fat and sinews
• 1 ½ teaspoons Spanish paprika
• Fine sea salt
• 2 tablespoons unsalted butter
• 2 ½ tablespoons olive oil
• 1 ½ cups coarsely julienned mushrooms
• Freshly ground black pepper
• 2 tablespoons medium or amontillado sherry
• ⅓ cup sour cream or crème fraîche
• 2 cups ¾-inch cubed zucchini
• 2 tablespoons chopped chives

Method

1. Cut the filet into ½-inch slices then slice into thick strips or julienne. Sprinkle the filet with the paprika and ½ teaspoon of salt and toss well. Heat the butter and 1 tablespoon of the oil in a large skillet until lightly browned over high heat. Add the beef, spreading the meat out over the pan so that it browns and cook for 1 minute. Add the mushrooms and pepper and continue to cook on high heat tossing occasionally until slightly rare, about 2 minutes. Add the sherry and cook for 30 seconds, followed by the sour cream, mixing well. Bring the whole mixture to a good boil before immediately removing from the heat.
2. While the beef is cooking, place the zucchini in a microwavable glass bowl and sprinkle lightly with salt. Microwave on high until the zucchini is just tender but still crunchy, about 2 minutes. Drizzle with the remaining 1 ½ tablespoons of the olive oil and using a slotted spoon, transfer the zucchini onto a warm serving platter, making sure to keep any released liquid from the zucchini in the bowl.
3. Spread the zucchini to the edges of the platter and spoon the steak and sauce into the center. Sprinkle with the chives and serve immediately.

Notes

This recipe can be completed in five minutes with a wonderfully, delicious result. The beef filet is expensive, but a small portion goes a long way – you just need 4 and 5 ounces per person. Make sure you use a very large, very hot skillet. I like to serve it with bright, just-tender, cubed zucchini.