Ingredients:

  • 1.5 lbs beef fillet or sirloin, sliced into 1/2 inch strips
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp grapeseed oil
  • 1 large white onion, finely diced
  • 10 oz chestnut or cremini mushrooms, sliced thick
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 2 tbsp cognac or brandy
  • 1 cup light sour cream
  • 1 tbsp Dijon mustard
  • 0.25 cup fresh flat-leaf parsley, chopped
  • 0.5 unit lemon, zested

Instructions:

  1. Season the beef. Toss the 1.5 lbs beef strips with the smoked paprika, sea salt, and black pepper. Note: Seasoning right before cooking prevents the salt from drawing out too much moisture prematurely.
  2. Heat the oil. Place the 2 tbsp grapeseed oil in a large skillet over high heat until it begins to shimmer and smoke slightly.
  3. Sear the protein. Add the beef in batches, cooking for 1-2 minutes until a deep brown crust forms on the edges. Note: Remove the meat to a plate and keep it warm to prevent carryover overcooking.
  4. Sauté the aromatics. In the same pan, add the diced onion and sliced mushrooms. Cook until the onions are translucent and the mushrooms are golden.
  5. Add the garlic and butter. Stir in the 2 minced garlic cloves and 1 tbsp butter, cooking for 30 seconds until the garlic is fragrant and the butter is foamy.
  6. Deglaze and flambé. Pour in the 2 tbsp cognac. Carefully ignite the vapors with a long lighter or tip the pan toward the gas flame until the blue flames subside.
  7. Temper the sauce. Reduce the heat to low. Stir in the 1 cup sour cream and 1 tbsp Dijon mustard until the sauce is silky and uniform.
  8. Combine and finish. Return the beef and any accumulated juices to the pan. Stir gently until the meat is coated and warmed through.
  9. Add the garnish. Fold in the 0.25 cup chopped parsley and the lemon zest. Serve immediately while the aroma is at its peak.