COMMITTED TO OUR COMMUNITY
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Thank you to all our loyal store owners during this difficult period, thank you to all our colleagues and most importantly, thank you to all our loyal customers for continuing to shop local.
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600g of fillet steak
2 tbsp vegetable oil
1 large onion
3 tbsp butter
2 tbsp flour
1 tbsp Dijon mustard
150ml sour cream
Salt and pepper
Flatten your fillet steaks and slice into 5mm long strips
Sprinkle your steak with salt and pepper to season
Heat your oil in a large pan, add your steak strips and quickly spread around so it doesn’t stick. As soon as your beef starts to brown, remove and place on a plate.
Add a little more oil to the pan, add butter, melt and scrape any brown bits from the pan.
Add your flour, cook and stir for a minute.
Add half your beef broth while stirring, once this has all blended, add the rest of your beef broth.
Add your sour cream and mustard, stirring continuously
Bring your sauce to a simmer and reduce to a medium heat to reduce.
Once your sauce has thickened, add your beef and stir for a minute
Finally serve over a bed of wild rice