If there are any leftovers add some fresh avocado, chopped and coated in lemon juice, heat through but don't boil. Just before serving add the same amount of crème friache as avocado.
INGREDIENTS
1 clove garlic, peeled and chopped
2 tbsp olive oil
2 bay leaves
Small bunch thyme
500g sirloin beef sliced into 3cm pieces
Splash Tabasco sauce
1 tbsp capers
2 tbsp tomato puree
200g small cap mushrooms, wiped and halved
Juice 1 lemon
1 tsp sugar
1 tsp spoon English mustard
500ml double cream
4 gherkins, drained and sliced
50g mixed herbs like tarragon, parsley and coriander chopped
For the rice:
2x 15ml spoon olive oil
1 onion, peeled and chopped
1 bay leaf
Pinch fresh grated nutmeg
3 sprigs thyme
300g long grain rice
1½ times of water/chicken or vegetable stock, warmed
1 tbsp fennel seeds
Recipe continues
METHOD
Make the rice by heating a large pan with olive oil, sweat the onion for 1-2 minutes then add the bay leaf thyme, rice, fennel seeds and nutmeg. Stir well then add the water or stock.
Cover the pan with crumpled greaseproof paper cook in the oven at 180˚C for about 20-30 minutes or until the stock has been absorbed into the rice.
Meanwhile, in a hot pan sauté the beef in the olive oil. Add the bay leaves and thyme. Cook over a moderate/high heat for 2 minutes to seal then add a splash Tabasco sauce and the capers.
Remove the beef from the pan and allow to rest.
In the same add more oil, mushrooms, a splash of stock, crushed garlic, gherkins, tomato puree, and sugar. Return the beef to the pan along with a squeeze of lemon juice and the cream. Season to taste then stir in the fresh herbs. To serve place spoonfuls of rice onto hot serving plates and top with the beef mixture.