Credit goes to Larousse Gastronomique for the recipe. This is a luxurious dish and not cheap to make. Buy good filet beef and it will not disappoint.

• 600g Fillet Beef
• 1 x Carrots
• 5 x Onions, sliced in rings
• Thyme
• 300 g Button mushrooms, thin sliced
• 300 ml Double Cream
• Parsley
• 250 ml White Wine
• Butter
• 2 tbsp Cognac

Cut filet beef into thin strips. Place in a dish with some sliced onion, sliced carrot, and thyme. Cover with 250ml white wine. Cover and leave to marinade for a few hours. Then remove the beef and strain the marinade. Add marinade to a pan and reduce by half then set aside.

Sauté the onions in olive oil in a hot pan until light brown. Remove to a plate. Sauté the mushrooms in olive oil in a hot pan until light brown. Remove to plate.

Sauté the beef in butter in a hot pan. Turn the beef after a minute. Add the cognac and flambe. Cook of a maximum two minutes so it remains pink in the middle. Remove the beef to a plate along with juices.

To finish the dish. Add the mushrooms and onion to the pan. Add the reduced marinade. Add the beef juices. Add the cream and reduce over a high heat and 3 or 4 minutes or until the sauce thickens. Add salt and pepper and stir in. Lastly, add the beef and heat for a further minute.

Add parsley and serve with some basmati rice.