Bœuf Stroganoff – I

• 2 pounds rump or fillet of beef
• freshly-ground black pepper
• 2 tablespoons finely-chopped

Cut steak across the grain into slices ½ inch thick. Season to taste with freshly-ground black pepper and flatten each slice with a wooden mallet.

Sauté onion in half the butter until it just begins to turn colour; add sliced beef and sauté for about 5 minutes, turning pieces so that all sides