Angela Hartnett’s beef with dried mushrooms

Delicious and easy to make, this recipe by celebrity chef Angela Hartnett is perfect for a romantic dinner for two

• Preparation: 10 mins
• Cooking: 10 mins
• Serves: 2

What you need:

• 375g/12oz lean rump or flank steak cut into 5cm/2inch strips, lengthways
• 25g/1oz unsalted butter
• 2 shallots, peeled and sliced
• 200ml/7floz white wine
• 30ml/2tbsp olive oil
• 25-50g/1-2oz dried porcini mushrooms, soaked in 200ml/7floz warm water
• 45ml/3tbsp crème fraîche
• 15ml/1tbsp freshly chopped coriander

What you do:

1. Heat the butter in a large non-stick frying pan and cook the shallots for 2-3 minutes until soft, but not coloured.
2. Add the wine, bring to the boil and bubble until most of the liquid evaporates. Transfer the shallots to a small plate and set aside for later.
3. Heat the oil in the same frying pan and cook the beef for 3-4 minutes, tossing occasionally until nicely caramelised. Season.
4. Drain the mushrooms (reserve the mushroom liquid) and add them to the pan along with the shallots. Add 100ml/3½floz of the mushroom liquid and the crème fraîche. Bring to the boil, reduce the heat and simmer for 2-3 minutes.
5. Garnish with the coriander and serve with plain boiled rice and seasonal vegetables.

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