Heat half the oil in a large non stick frying pan.
Over a high heat sear half the scotch fillet strips until just browned. Remove and place in a bowl. Repeat with the rest of the scotch fillet strips.
Add the remaining olive oil to the fry pan. Add the mushrooms and cook for 3-4 minutes.
Add garlic and a pinch of salt and pepper. Continue cooking the mushrooms until golden.
Add sweet paprika, Worcestershire sauce, crème fraiche, water and any juices that have been released by the resting beef strips.
Bring mixture to a simmer and add beef strips.
Continue cooking for a further 5 minutes. The sauce will thicken slightly and beef strips cook through.
Toss in the parsley and stir through just before serving.
Serve with polenta or noodles and a fresh green salad.
SCOTCH FILLETAlso known as boneless rib eye. If you would rather use rump steak you can, just be sure to cut against the grain of the meat to aid keeping your beef as tender as possible.CRÈME FRAICHEIf you don’t have crème fraiche in the fridge or don’t want to pay a premium for it, you can substitute sour cream without a problem.WHAT TO DO WITH LEFTOVERSI doubt there will be leftovers, but if there are you can store them in an airtight container in the fridge for a couple of days. Alternatively, you can freeze any leftovers. GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan-forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)