- 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
- Heat the butter in a large non-stick frying pan and cook the shallots for 2-3 minutes until soft, but not coloured.
- 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.
- Heat the oil in the same frying pan and cook the beef for 3-4 minutes, tossing occasionally until nicely caramelised. Season.
- 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.
- Garnish with the coriander and serve with plain boiled rice and seasonal vegetables.