Step 2

Crush in the garlic and cook for 2–3 minutes. Add the butter, then once foaming, add the mushrooms and cook for 5 minutes until completely soft. Season well and tip the mixture onto a plate.

Step 3

Toss the beef strips in the flour with a big pinch of salt and pepper. Add a little oil to the empty pan over high heat and fry the beef for 3–4 minutes, turning once, until well coloured — work in two batches if the pan looks crowded, or the beef will steam instead of brown.

Step 4

Return the onion and mushrooms to the pan. Whisk together the crème fraîche, mustard, and beef stock and pour over. Cook over medium heat for about 5 minutes until the sauce is heated through and slightly thickened.

Step 5

Scatter with fresh parsley and serve over pappardelle or rice.