Step 2: Sear the Fillet

4. Heat a large frying pan over medium-high heat and add 1 tbsp of butter or olive oil.
5. Sear the fillet strips in batches, cooking for about 2 minutes per side until browned but not overcooked. Remove and set aside.

Step 3: Cook the Mushrooms and Aromatics

6. In the same pan, add the remaining butter or oil and sauté the onions until translucent.
7. Add the mushrooms and cook until they release their juices and become golden brown.
8. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4: Make the Sauce

9. Sprinkle in the flour (if using) and stir well to coat the mushrooms and onions.
10. Pour in the broth and let it simmer for a couple of minutes, allowing it to reduce slightly.
11. Stir in the heavy cream, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and black pepper.
12. Simmer for 5 minutes until the sauce thickens.

Step 5: Combine and Serve

13. Return the seared fillet strips to the pan, stirring to coat them in the sauce.
14. Cook for an additional 3-5 minutes, ensuring the meat is heated through but remains tender.
15. Garnish with fresh parsley and serve hot.

Recipe Variations:

• Chicken Fillet Pan: Swap beef or pork with boneless chicken breast or thighs for a lighter dish.
• Creamy White Wine Sauce: Add 100ml of dry white wine before the broth for extra depth of flavor.
• Spicy Kick: Add a pinch of red pepper flakes or cayenne pepper for a bit of heat.
• Dairy-Free Option: Replace heavy cream with coconut cream or a dairy-free alternative.
• Low-Carb Version: Skip the flour and serve with cauliflower rice instead of mashed potatoes.