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I’m Neil Haydock, and I’m here with Rodda’s to make a classic beef stroganoff with a Cornish
twist. The twist is that we’re going to use clotted cream. So we’re going to get
going with the beef fillet. What we’re going to do is we’re going
to cut across it to make medallions. If you look at the beef fillet there are lines running
up and down it, and what we want to do is cut across that to shorten the grain.
So we’re going to make these about a centimetre thick. And then what we’re going to do,
we’re going to cut them into the classic stroganoff batons.
The pan’s been heating, so we’re going to add some oil. And we’re ready for the
beef fillet. You don’t want to over cook the beef, ‘cause
that’s just going to make it tough. You want to keep it nice and sort of medium rare.
So we’ve sealed the beef, and what we’re going to do now is take it out.
Now we’re going to add the mushrooms. Now today I’ve got some shimeji, which are a
really really nice sort of like mushrooms in mini. We’re going to add a little bit
of butter here, and this is Rodda’s salted. And this is just going to really make it nice
and rich. Ok, so the mushrooms are softened. In with
the beef. Now we’re going to start the sauce. So we’re going to add a little bit more
butter, followed by the onions, and the garlic. What we’re doing is softening the onions
now, which are going to give us the really nice sort of sweetness to our sauce.
Now we’re going to add the paprika. Now you can add as little, or as much as you like.
I like quite sort of strong, punchy flavours, so I’m going to add a good couple of tablespoons.
That’s now sweated down, and it’s time to add the brandy.
That’s a really lovely smell. We’re just taking away that alcohol. That’s evaporated
and it’s time for the stock. About 100 millilitres. So we bring that back to a boil, and now comes
the Cornish twist. We’re going to add the clotted cream.
A quick taste, and I can tell the clotted cream’s really done its job. It’s like
a little stock cube, it’s just really intensified all the flavours and brought it together.
We’re just going to chop some chives. Those are chopped nice and fine, and we’re going
to add the beef and the mushrooms back to the sauce.
Bring it all together. Sprinkle with chives, and finish with some chopped gherkin. Perfect,
you can serve this with a tagliatelle, braised rice, mashed potato. Beef stroganoff with
Rodda’s clotted cream.