For this quick recipe, as for the previous one, I use rump steak, feather steak or the tail-end of fillet, which your butcher should let you have cheaper than the premium cut.
Slice the steak, flatten the slices, and cut into finger-size pieces. Fry the shallot, then the mushrooms, in the butter, and when soft, add the meat. Cook for a minute or two on a high heat, and then add the crème fraiche or soured cream. Season to taste and serve.
This is excellent served over a bed of rice, especially a mix of basmati, wild rice and Camargue red rice.
The recipe can be adapted to other tender cuts of meat, such as chicken breasts, pork fillet, veal and turkey, all equally good served with rice. These should all be well cooked, and indeed there is no merit in undercooking the beef, as its juices would then stain the cream sauce.
© 2000 Frances Bissell. All rights reserved.