Serves 2 10 mins Prep 40 mins Cooking
Serves 2 10 mins Prep 40 mins Cooking
1
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 from the pan into a bowl, set aside then place the pan back over a medium heat.
2
Add the onion with a pinch of salt and cook until starting to soften (about 10 minutes). Remove from the pan and add to the steak bowl.
3
Add the butter and mushrooms and cook for 5 minutes until soft.
4
Stir in the paste, add the steak and onions 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 half.
5
Take off the heat and leave to cool for a couple of minutes before stirring in the sour cream. Season with salt and pepper. Sprinkle over a handful of chopped herbs.
