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Excellent quality, delicious taste, superb consistency – some of the best I’ve ever hadMore About Nick Nairn
Beef Fillet Strips
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.