Beef Fillet Tail

Our Beef Fillet tail is a tender piece of beef that is perfect for slicing into medallions or serving whole.

 The tail end of the fillet provides supremely soft and tender meat. Cut into thin strips, the thin part of the fillet is ideal for quick, luxurious meals such as the famous Beef Stroganoff.

Slice your Beef Fillet tails into thin slices, mix the beef with 1 tablespoon flour, season with salt & pepper. Shake off excess flour.

Heat olive oil over medium high heat in a saucepan. Brown beef in small batches until lightly browned, about 1 minute on each side. Remove from pan and set aside.

Heat olive oil over medium high heat in a saucepan, add the beef & cook until lightly browned, about 1 minute on each side. Remove from pan and set aside. Reduce heat to medium and add 2 tablespoons of  butter & 1 small diced onion. Cook until softened, about 4-5 minutes.
Add 6 sliced mushrooms & 1 minced garlic clove  and cook until softened, about 4 minutes more. Stir in 2 tablespoons of flour and cook 1 minute, then add 400 mls of beef broth, 2 teaspoons of Worcestershire sauce, 1/2 tablespoon of dijon mustard, and 1/2 teaspoon of dried thyme. Bring to a boil, reduce heat and simmer 5 minutes Now Add beef (with any juices). Cook 2 minutes more or just until heated through. Stir in  1/2 cup of sour cream. Serve with rice for a delicious evening meal.

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