Hello Ted,

I prefer using beef, if you get fillet tails from your butcher they
are usually half the price of a steak cut because they're not as
marketable for him to seel. But this recipee is fine for Pork too.

Ingredients
675g/1½ lb beef fillet, preferably cut from the tail end or Pork
fillet
65g/2½oz unsalted butter
1½ tbsp paprika (hot Hungarian, if you like a little subtle heat) I
made the mistake of using Cayenne pepper the last time, make sure you
dont do the same!
1 large onion, very VERY thinly sliced
350g/12oz button mushrooms, thinly sliced
3 tbsp sunflower oil
300ml/10fl oz soured cream or you can use Creme Fraiche if you want
more flavour
2 tsp lemon juice
small handful of parsley leaves, finely chopped
salt
freshly ground black pepper - lots of
For the shoestring fries
450g/1lb floury potatoes, such as Maris Piper, peeled
sunflower oil, for deep-frying

Method
1. Cut the steak into slices 1cm/0.5in thick, then cut each slice
across the grain into strips 1cm/0.5in wide.
2. For the shoestring fries, cut the potatoes by hand into short
sticks 3mm/0.2in thick or use a mandolin. Set aside in a bowl of cold
water.
3. Heat the sunflower oil for deep-frying, either in a large pan or in
a deep-fat fryer, to 190C/375F.
4. Meanwhile, melt the butter in a large frying pan, add the paprika
and onion and cook slowly until the onion is soft and sweet, but not
browned.
5. Add the mushrooms and fry gently for three minutes. Transfer the
mixture to a plate and keep warm.
6. Drain the shoestring fries and dry thoroughly in a clean tea towel
or a salad spinner.
7. Plunge the potatoes into the hot oil and fry for three minutes,
until crisp and golden. Drain briefly on kitchen paper and keep hot in
a low oven.
8. Using the same pan you cooked the onion mixture in, heat one and a
half tablespoons of sunflower oil until very hot.
9. Add half the fillet steak and fry quickly, seasoning and turning it
as you do so, for just over one minute. Transfer to a plate and repeat
with the rest of the oil and steak.
10. Return the onion mixture to the pan and pour in the soured cream.
Bring to the boil and simmer for a minute or so, until thickened.
11. Return the steak to the pan and heat very gently for one minute -
the beef should not be cooked any further.
12. Stir in the lemon juice and parsley and serve with the matchstick
potatoes.


Don't forget to serve with a nice bottle of full-bodied red wine, a
nice temparanillo should do the trick