Beef stroganoff with herby pappardelle

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• Beef rump steakTrimmed400 g
• Butter1 tbsp
• Olive oil1 tbsp
• Button mushrooms300 g
• Pappardelle400 g
• ShallotsFinely chopped3
• Plain flour1 tbsp
• Beef stock300 ml
• Dijon mustard1 tbsp
• Tomato purée1 tbsp
• Crème fraîche3 tbsp
• Flat-leaf parsley (20 g pack)Chopped½ pack

1. 1

   Freeze the beef for 45 minutes, then slice it as thinly as you can and season.

2. 2

   In a big non-stick pan, melt half of the butter and half of the oil. Turn up the heat and sear the beef in batches, browning both sides, then set it aside. Brown the mushrooms the same way and add them to the beef. Put the pasta on to boil.

3. 3

   Cook the shallots gently in the remaining butter and oil for a few minutes. Add the flour and stir for 1 minute, then slowly add the stock and bubble for 5 minutes until it thickens. Mix in the mustard, tomato purée, crème fraîche and seasoning, simmer for 1 more minute, and put the beef and mushrooms back in.

4. 4

   Drain the pasta and mix in half the parsley, then season. Serve topped with the stroganoff and the rest of the parsley.