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.