serves 4

Ingredients

15g/1/2oz dried porcini mushrooms
2 tablespoons olive oil
100g/4oz shallots, sliced
175g/6oz chestnut mushrooms
350g/12oz beef fillet, cut into 5mm/1⁄4in slices
1⁄2 teaspoon Dijon mustard
75ml/3fl oz double cream
Salt and freshly ground black pepper

Procedure

• Put the porcini mushrooms in a bowl, cover with hot water and leave to soak for 20 minutes.

• Drain, reserving the soaking liquid, and chop the porcini.

• Sieve the soaking liquid through a fine-mesh sieve and reserve.

• Heat half the oil in a large frying pan.

• Add the shallots, and cook over a low heat, stirring occasionally, for 5 minutes or until softened.

• Add the porcini, reserved soaking water and chestnut mushrooms.

• Cook,stirring frequently, for 10 minutes or until almost all of the liquid has evaporated,then transfer the mixture to a plate.

• Heat the remaining oil in the frying pan, add the beef (in batches if necessary to avoid crowding the pan) and cook, stirring frequently, for 4 minutes or until browned.

• Return the mushroom mixture to the frying pan, and season with salt and pepper.

• Put the mustard and cream in a small bowl and stir to mix, then fold into the mixture.

• Heat through and serve.