Nick's Peppered Scotch Beef fillet strips with whisky and mushroom sauce

Defrost the beef fillet strips overnight in the refrigerator.

Beat the fillet strips to the thickness of £1 coin in double cling film. Heavily pepper and salt lightly on fillet strips.

Heat non-stick frying pan over medium heat and add teaspoon of oil. Place strips in pan and fry for 3mins. Turn strips and add butter & chopped mushrooms. Cook for 3 more minutes whilst stirring mushroom each time. Add whisky then stock. Increase heat to high and reduce until thick. Add double cream and reduce to coating consistency.

Nick’s Tip – If sauce becomes thick and oily (split), simply add tablespoon of water and work it back in with spoon or spatula.

Lay on plate and finish with broccoli and potato mash.