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Angela Hartnett’s beef with dried mushrooms

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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Quality Standard beef

Quality Standard beef

Quality Standard beef is produced to higher standards than required by law with a supply chain which is fully assured and independently inspected at every stage from farm to meat counter. For more recipes visit the recipe club.

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