© David Loftus
1, Place the beef between 2 sheets of clingfilm and bash with a rolling pin until ½cm thick, then cut into finger-width slices. Mix the paprika, lemon zest, salt and pepper, and use to dust the beef.
2, In a large frying pan over a low-medium heat, fry the onion and garlic till softened. Turn up heat and add the mushrooms and butter, sautιing until the mushroom are golden brown, and reserve.
3, Add a little oil to the pan, fry the beef for 2 mins, turning, till browned but still pink inside. Stir in the mushroom-onion mixture, add the brandy and reduce for 1 min or till almost disappeared.
4, Remove from heat and stir in the cream and parsley. Serve with bread and gherkins.
Recipe by Georgie Socratous,photograph Sam Stowell
from Jamie Magazine issue 6
500g fillet steak
1 tsp paprika
Zest of 1 lemon, grated
1 red onion, chopped
1 garlic clove, chopped
2 handfuls of wild mushrooms, cleaned and torn
Knob of butter
Small glass of brandy
50ml sour cream
23 flat-leaf parsley sprigs, leaves picked and chopped
Bread and gherkins, to serve