Don't forget, there's no charge if you opt for click & collect which is available at all of our shops. Did you know that you can enjoy free delivery on orders over £100 within London and over £150 outside of London?
Click here to find out more about our nationwide next day delivery service.
  • Beef Fillet Tail, with Mimi’s Creamy Mushroom Sauce

    Beef Fillet Tail, with Mimi’s Creamy Mushroom Sauce

    "This recipe heroes a beautiful Provenance Village Butcher beef tail fillet, which is cut into strips, then sealed in a hot pan and lightly simmered in an instant sauce. Most of the recipe is in the prep, thanks to a “cheat” cream sauce using sour cream, flavoured with grain mustard. It is a recipe to cook now, with seasonal mushrooms and beef; Autumn comfort food at its best." Miriam Cooper

    Recipe serves 4-6 people, depending on appetite!


    1 Provenance Village Butcher Beef Tail Fillet (350-400g)
    2 tablespoons olive oil
    1 organic onion, peeled, halved and sliced
    1 garlic clove, peeled and crushed
    100g sliced mushrooms (2 large flat mushrooms), peeled and sliced lengthways
    1 teaspoon paprika
    1 tub sour cream (300ml)
    1 heaped tablespoon grain mustard
    Black pepper, to season

    To serve
    Cooked egg noodles, with a knob of butter
    25g flat leaf parsley, finely chopped

    Prepare the Village Butcher Beef Tail Fillet, cut across into 2 pieces. Then take each halve and slice into strips of 1cm approx. Place in a bowl and set aside, at room temperature.
    In a large deep frying pan, add 1 tablespoon olive oil and the sliced onion. Sauté gently for 10 minutes, until soft and just golden. Add the crushed garlic and sliced mushrooms a pinch of sea salt and sauté for 4-5 minutes until everything is combined and cooked through. Take off the heat and place the cooked onion and mushrooms on a plate, set aside.
    Place the empty frying pan back on the heat, add 1 tablespoon olive oil and when hot add the beef slices. Sauté on a high heat 3-4 mins, to seal the beef, then return the mushrooms and onions back to the pan. Add the paprika and combine, then pour the sour cream into the pan. Cook for 3-4 mins to warm the sour cream sauce through. As it warms through, stir in 1 heaped tablespoon grain mustard and season with black pepper. Remove from the heat and serve immediately (this recipe won’t keep).
    To serve ~ take warm bowls and add a nest of cooked egg noodles. Cover with the beautiful beef and mushrooms and a spoonful of creamy sauce.

  • Comments on this post (0 comments)

  • Leave a comment