Felix Francis

Let's Cook

1. Step 1.

   Trim the beef tenderloin and cut it into strips. Season with salt and black pepper to taste.

2. Step 2.

   Heat a frying pan with olive oil over high heat. Sear the beef strips in the hot pan until browned on all sides, then remove and set aside.

3. Step 3.

   In the same pan, add a little more olive oil if needed. Add the sliced red onion and sliced wild mushrooms. Cook over medium heat until tender, about 5-7 minutes.

4. Step 4.

   Return the seared beef to the pan with the onions and mushrooms. Sprinkle a little plain flour over the mixture and stir to coat.

5. Step 5.

   Pour a generous measure of brandy (or cognac) over the mixture. Carefully ignite the alcohol with a long lighter or match to flambé, allowing the flames to subside. (Exercise caution when flambéing.)

6. Step 6.

   Stir in the sour cream, freshly squeezed lemon juice, and paprika. Reduce heat to low and let the mixture warm gently while you prepare the potato straws.

7. Step 7.

   While the stroganoff warms, peel the potato and grate it on the large-hole side of a box grater to produce long thin strips. If desired, rub the cut side of a garlic clove over the potato strips for flavor.

8. Step 8.

   Heat oil in a deep fryer or deep pan to 350°F (175°C). Fry the potato strips in batches until golden brown and crisp, about 2-3 minutes. Drain on paper towels and season with salt.

9. Step 9.

   Serve the beef stroganoff topped with the crispy potato straws.