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500g lean beef fillet
1 tsp oil
1 clove garlic, crushed
1/2 cup sliced mushrooms
2 large tomatoes, peeled and chopped
2 spring onions (shallots), chopped
4 leaves fresh basil, roughly chopped or
1/4 tsp dried basil
freshly ground black pepper
salt to taste - optional
garnish - spring onion (shallots)
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Method :
Cut the meat
into thin strips, about 1cm x 5cm (1/2 in x 2 in). Brush oil over the
base of a heavy frying pan and heat the pan over medium high heat. When
hot, toss in the meat and stir fry until well sealed and browned
(approximately 2-3 minutes). Set the meat aside on a warm plate and
continue as follows. To the hot frying pan add the garlic and the
mushrooms and stir fry for a further few seconds until the mushrooms are
lightly cooked. Add the chopped tomatoes, spring onions (shallots),
fresh basil, pepper and salt, and bring to a simmer. Now return the meat
to the sauce and simmer for about 5 minutes, or until the meat is cooked
and the dish is hot. Finally, spoon the meat and sauce onto a bed of
rice or noodles, garnish with spring onion (shallot) and serve.
Although beef
fillet is a relatively expensive cut of meat, in this recipe you use
only half a kilogram to feed four people. The meat cooks quickly, so
there is little shrinkage and as fillet is lean, there is no waste. The
recipe will work just as successfully is you use veal, pork or chicken.
Add a few drops of Tabasco sauce if you want to make the sauce more
piquant.
Serves 4 - 6
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