A rich and creamy mushroom sauce smothers pan-seared steaks in a sort of beef stroganoff for the 21st century.
Cut the onion in half and slice finely. Wipe the mushrooms, discard the stalks and slice finely.
Melt the butter with the olive oil in a non-stick fry pan, and gently cook the onion for 5 minutes. Add the mushrooms and cook for 5 minutes. Add white wine, sea salt, pepper and paprika, and bring to the boil, stirring. Reduce the heat and simmer for 5 minutes.
Heat a cast-iron grill pan or another heavy non-stick fry pan. Brush the steaks with a little olive oil and cook on one side, without moving, for 2 minutes. Season, turn, and cook for 2 to 3 minutes for medium rare. Season again, and leave to rest in a warm place.
Add the sour cream, mustard, tomato puree and most of the parsley to the mushrooms and cook, stirring, for 5 minutes. Place the steaks on warmed plates, spoon the mushroom sauce on top and scatter with the remaining chopped parsley.
© 2002 Jill Dupleix. All rights reserved.