This recipe, created by my dad been a family staple for years , it's light and more-ish so you can go back for portion after portion. Technically a stroganoff should contain sour cream, and whilst this doesn't, it still holds up to the many traditional stroganoffs I've had in my time.
The keys to this dish, are a serious amount of black pepper and perfectly cooked beef fillet. Enhancing the flavour of the fillet by cooking it over fire adds a depth you wouldn't otherwise expect in this dish. This dish is best served with white jasmine rice.
1kg beef fillet
250g button mushrooms
150g chesnut mushrooms
600ml single cream
2 medium white onions
black pepper to taste
1) Add the butter to a pan with the onions and sweat down for 5 minutes.
2) Add the mushrooms to pan and then continue to sweat for approx 5-10 minutes.
3) When the mushrooms have reduced in size and the onion is translucent, turn up the heat, sauteing them for 5 minutes.
4) Add the single cream and mix well.
5) Continue to simmer the single cream whilst in another pan, heat the brandy and then flambé to remove the alcohol. When the flames have gone out, add to the cream and mix well.
6) Add black pepper to taste, but my recommendation is to add the equivalent of 2-3 tablespoons of crushed pepper as it balances out the creaminess wonderfully.
7) Cut strips of fillet length ways, following the grain into approx 2cm thick slices.
8) Grill the fillet to rare/medium-rare over direct heat on a BBQ, then rest for 5 minutes.
9) Slice the meat into strips, plate up alongside some white jasmine rice and then smother the pale white and black speckled sauce over the top.