~ 4 Servings ~ Time 1h ~ 3 Days in the fridge ~


  • 500 gr beef fillet

  • 200 gr button mushroom

  • 200ml crème fraiche

  • 100ml beef stock

  • 30gr butter

  • 1 tbsp dijon mustard

  • 1 tbsp fresh paisley

  • 1 garlic clove


  1. Prepare the beef stock, let infuse.

  2. Cut the fillet in strip and fry it in a pan with oil or butter transfert to a plate.

  3. Cut the mushrooms and the garlic cloves put all in the hot pan and fry it until brown and mushroom juice re-absorbe.

  4. Add the crème fraiche, mustard and beef stock.

  5. Return the fillet in the hot pan if too thick add more beef stock.

  6. Sprinkle with fresh parsley and serve. Keep 3 days in fridge.

Nutritional data