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This steak recipe is a take on the classic steak Diane, a dish that i love and whenever i see it on a menu i always order it. Sometimes the classics are the best.I have used crème fraîche which is somewhere between yogurt and sour cream.It generally has a higher fat content than either, so its flavor is much richer and its texture is much creamier. Good quality crème fraîche is usually less aggressively tangy than sour cream. More of the original sweet milky flavors come through..
Serves 2

400 g Rump steak (cut into strips)
2 tbsp of coconut oil
50 g of finely chopped shallots
250 ml crème fraîchef
1 tbsp of Dijon Mustard
25 g of sliced button mushrooms
2 tbsp small caper berries
100 ml beef stock .
75 ml Brandy
2 tbsp Worcestershire sauce
2 tsp smoked pimiento (sweet)
2 tsp flatleaf parsly
Maldon sea salt, freshly ground black pepper

Season the steak strips with salt and pepper. Heat a little coconut oil in a large sauté. Quickly sauté the steaks on high heat,until nice and brown(caramalised) then remove from the pan and set aside to rest. To make the sauce heat some olive oil in a separate pan. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a tablespoon of butter. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite. Once the alcohol has burnt off, swirl the juices around the pan. Add the beef stock and reduce by half, now add cream and smoked pimiento and caper berries. introduce the beef back into the pan and cook a little further. Chop the parsley and add to the pan..
NB serve with steamed long grain rice