NIGELLA LAWSON'S BEEF STROGANOFF
Steps:
- Put 2 TBS butter in a frying pan with a drop of the oil. Put on the heat, add onion, and saute gently, stirring frequently, until soft and beginning to color. Add 2 TBS more of the butter and, when melted, toss in themushrooms and cook another 4-5 min. Grate some nutmeg over the onions and mushrooms in the pan and season with salt & pepper. Stir well adn aremove to a place. Add the remaining butter to the pan with a drop or 2 more of the oil and turn the heat to high. When the butter's hot, stir fry the fillet for a couple of minutes, until its seared on the outside but still pinkly tender within. Return the onions and mushrooms to the pan; stir well. Grote over some more nutmeg and stir in the Dimon mustard, then the creme fraiche. Sprinklin in a pinch of paprika, add more salt if needed, then pour onto a warmed plate. If you want, you can put the rice on the same plate, in a circle with the beef stroganoff in the middle (which is very much in keeping with the period in which this dish found most fashionable favor (or pile onto separate plates. EIther way, dust a little more paprika over it once served
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