firm ripe tomatoes skinned seeded and cut into thin strips
1
small gherkin cut into short thin strips
Recipe Instructions
Cut the beef fillets crosswise (against the grain) into slices about 5 mm (1/4 inch) thick. Cut the slices into strips about 4 cm (1 1/2 inches) long. Drain the soaked
mushrooms, reserving the soaking water, and remove any remaining sand or grit under running water; then chop them coarsely. Strain the soaking water through
a sieve lined with paper towels.
Heat 2 teaspoons of the oil in a large, non-stick frying pan over medium heat. Add the shallots and cook for 2 minutes, stirring, then add the wild mushrooms, soaking water and button mushrooms. Cook, stirring frequently, until the excess liquid has evaporated about 10 minutes. Remove the mushroom mixture from the pan. Heat another 2 teaspoons of the oil in the pan over high heat and add half the beef. Fry briskly for 3 to 4 minutes, stirring and tossing to brown the strips evenly: Add the browned strips to the mushroom mixture. Heat the remaining oil in the pan and brown the remaining beef strips in the same way. Return the first batch of beef and the mushroom mixture to the pan and stir. Mix in the peppercorns and salt.
In a small bowl, stir together the yoghurt and mustard. Add to the pan with the tomato strips and gherkin strips. Fold together gently but thoroughly, and heat without boiling. Serve hot.
