Ingredients:

  • 600g rib-eye or sirloin steak, sliced into 1cm strips
  • 1 tbsp grapeseed or vegetable oil
  • 250g cremini mushrooms, thinly sliced
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tbsp Dijon mustard
  • 150ml beef stock
  • 150g Greek yogurt or light sour cream, room temperature
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp cornichons, finely chopped
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Season the beef strips with sea salt and cracked black pepper immediately before cooking to prevent moisture loss.
  2. Heat a heavy-bottomed skillet over high heat with grapeseed oil until shimmering. Sear the beef in batches for 30-60 seconds total (not per side) until a mahogany crust forms. Remove beef and set aside on a plate to rest.
  3. In the same skillet, add the sliced mushrooms. Sauté until golden brown and their moisture has evaporated. Add the shallots and garlic, cooking for 1 minute until softened.
  4. Stir in the smoked paprika and Dijon mustard, then pour in the beef stock. Simmer for 2 minutes or until the liquid has reduced by half, scraping up the browned bits (fond) from the bottom of the pan.
  5. Reduce the heat to low. Gently fold in the room-temperature Greek yogurt or light sour cream, whisking until a smooth, glossy emulsion forms.
  6. Return the seared beef and any accumulated juices to the pan. Toss for 30 seconds just to coat in the sauce. Garnish with chopped parsley and cornichons before serving.