Mustard And Peppered Beef Stroganoff

• 12 ounces beef steaks, cut into thick strips
• ground black pepper
• 1 tablespoon mustard seeds, roughly ground
• 4 ounces unsalted butter
• 8 ounces shiitake mushrooms, quartered if large
• 4 tablespoons brandy
• 1 cup creme fraiche
• 2 tablespoons coarse grain mustard
• 2 tablespoons tarragon, chopped
• chives, chopped to garnish

1. Toss the steak strips in ground black pepper and mustard seeds. Heat 3oz butter in a heavy-based frying pan until hot and sizzling, then cook the strips in three batches, each for 1-2min. Remove from pan and keep warm.
2. Heat the remaining butter and cook the mushrooms for 2-3min. Add the brandy and bubble for 1min, then add the creme fraiche and bubble until syrupy.
3. Stir in the mustard and tarragon. Season with black pepper.
4. Return the beef to the sauce and bring to the boil. Serve, garnished with chives.

beef, ground black pepper, mustard seeds, butter, shiitake mushrooms, brandy, creme fraiche, coarse grain mustard, tarragon, chives

Taken from www.food.com/recipe/mustard-and-peppered-beef-stroganoff-363335 (may not work)