Ingredients:

8 oz/225g fillet steak (use the tail end, or try sirloin)

1 tbsp butter and a little oil

150g/about 5 oz mushrooms, sliced

1 large onion, finely sliced into half moons

1 fat clove of garlic, peeled and finely chopped

2 heaped tbsp crème fraiche

Heaped tbsp chopped parsley

A grating of nutmeg

Salt and freshly ground black pepper

A squeeze of lemon juice

Method:

Cut the steak into thin slices, place them between two layers of grease-proof paper then bash them flat with a rolling pin or meat mallet. Slice them again into neat strips.

Slice the onions and mushrooms thinly.

Heat the butter and oil in a deep frying pan over a moderate heat and fry the mushrooms briefly to cook off some of their moisture. Remove and set aside.

Put the onions in the pan and fry gently until soft and golden, adding more oil if necessary. Add the garlic and cook for a couple of minutes more, then remove and set aside with the mushrooms.

Wipe out the pan, increase the heat to smoking hot, add a splash of oil and stir-fry the steak strips very quickly – you’re aiming for some colour on them without over-cooking.

Reduce the heat, put the onions and mushrooms back into the pan, stir in the creme fraiche and heat through gently.

Add the parsley, a grating of nutmeg and salt and pepper to taste. Check the seasoning and stir in a squeeze of lemon juice to sharpen it if necessary.

Mrs Portly’s cat sleeps off an overdose of steak trimmings