Ingredients

Preparation time 10-15 minutes, cooking time 10 minutes

8 ounces beef fillet or boneless sirloin
1 large shallot or 1 small onion
1 small garlic clove
2 tablespoons butter
1 rounded teaspoon paprika
2 tablespoons sunflower oil
Salt and freshly ground black pepper

To serve:
2/3 cup sour cream
1 dill pickle, cut into thin strips
1-2 tablespoons finely chopped fresh Italian parsley

Directions

Trim the meat of any fat and sinew, then cut it into strips about 1 1/2 inches long and 1/4 inch thick. Finely chop the shallot or onion. Crush the garlic.

Melt the butter in a skillet, add the shallot or onion and cook over low heat for 5-7 minutes until soft and translucent. Stir in the garlic and paprika. Cook for 1 minute, stirring. Remove the mixture from the pan and set aside.

Add the oil to the pan and heat it over high heat. When it sizzles, add the beef and toss for 2-3 minutes until the beef is sealed and lightly browned. Stir in the shallot mixture and salt and pepper to taste and heat through, stirring.

Swirl in the sour cream and serve immediately, topped with the pickle strips and parsley. Makes 2 servings.

A suggested variation is to add 1 tablespoon of brandy to the cooked shallot or onion and reduce it to nothing before adding the garlic and paprika.