beef stroganoff flambé

we've stepped back in a blaze of glory and launched a flambé menu with lots of retro dishes including beef stroganoff, steak diane and crêpe suzette. we've given you the recipe for beef stroganoff so you can try it at home - just try not to set the curtains on fire!

serves 4

ingredients

750g topside of beef, cut into strips
200g chestnut mushrooms, cut into quarters
150g banana shallots, finely diced
200ml cognac
25g paprika
50gm gherkins, finely diced
150ml double cream
½ bunch flat leaf parsley, chopped
1 lemon
2tsp dijon mustard
50gm sour cream (or crème fraîche for a lighter option)
25ml sunflower oil
Salt and pepper to season

method

1. heat the frying pan and add the sunflower oil and diced shallots. sauté until just softened and then add the mushrooms and cook for another couple of minutes. put to one side in a separate bowl.
2. coat the beef in the paprika and place in the frying pan and cook for 2-3 minutes on each side, until browned all over.
3. turn the heat up and pour the cognac into the front edge of the pan. let the flambé catch the cognac's vapours and ignite - make sure you keep well away from the flame and there are no flammable materials nearby! swirl slightly, and then turn the heat down.
4. once the flames have subsided add the double cream, dijon mustard, sour cream, gherkins and juice from the lemon. simmer for a few minutes until the sauce has thickened, then season to taste with salt, pepper and parsley.
5. serve with rice or sautéed potatoes.

click here to make a booking