Beef Stroganoff with Chanterelle Parsley Cream

Season the steak with pepper, heat half the oil in a pan and cook steak for 2 minutes. Transfer the meat to a plate.

Place the pan over moderately high heat and brown sediment. Stand back from the pan, add the brandy, and tilt towards the flame to burn off alcohol vapor. Pour these juices over the meat. Cover to keep warm.

Wipe pans clean; heat remaining oil and slightly brown shallots. Add the mushrooms, and fry gently 3-4 minutes to soften. Add stock and simmer for a few minutes then add the sour cream, mustard, and optional gherkin together with steak juices. Simmer briefly, season to taste and stir in chopped parsley.

Serve with buttered noodles and garnish with poppy seeds.