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Ingredients

• 500g sirloin steak (two reasonably thick steaks)
• 3 echalion shallots, finely chopped
• 2 fat garlic cloves, minced finely
• 1 red pepper, de-seeded and sliced
• 1 tbsp olive oil
• 1 level tbsp paprika
• 1 level tbsp wholegrain mustard
• 1 tbsp white wine vinegar
• 150ml low fat creme fraiche
• 200ml beef stock
• 1/2 tsp ground black pepper
• 1/2 tsp sea salt

Method

1. Trim the fat from the steaks and then thinly slice them. You want to end up with bite-size pieces that are all roughly the same size
2. Heat the olive oil in a large frying pan (I use a Le Creuset Cast Iron Frying Pan with Wooden Handle, 26 cm - Volcanic which is very heavy and so retains a lot of heat which is useful towards the end of the recipe)
3. Add the finely chopped shallots and fry until softened
4. Add the garlic, paprika and pepper slices, stir round well to coat all the ingredients in the paprika, then fry until the peppers have started to soften
5. Add the vinegar and wholegrain mustard, stir round well to combine and fry for a moment to evaporate off some of the vinegar liquid
6. Add the beef stock, stir well to combine, then increase the heat and simmer until the liquid has started to thicken
7. Add the sliced beef and cook for a few minutes
8. Remove from the heat (or keep on a very low heat if your pan won't retain its heat for long), add the creme fraiche, salt and pepper and stir to combine before serving