Method (Serves 2)
• Melt half of the butter in a non stick pan and fry the meat for 2 or 3 minutes.
• Remove the beef from the pan and keep warm.
• Heat the rest of the butter in the pan and fry the onions over low heat for 1 to 2 minutes, add the sliced mushrooms and fry for a further 2 to 3 minutes.
• Remove from the pan and keep warm.
• Add the wine to the pan and reduce by half.
• Add the beef and vegetables to the reduced wine, stir well and lower the heat.
• Stir in the crème fraîche and heat gently.
• Turn into a heated serving dish, sprinkle with cayenne pepper and garnish with chopped chives or parsley.
• Serve with boiled rice.
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