Ingredients

2 tablespoons Olive Oil 3 large shallots finely chopped 4 Cloves Garlic lightly crushed with skins Few sprigs of Thyme 100 g pancetta cut into cubes 100 g Mushrooms sliced 4 175g fillet steaks about 2.5cm thick Sea Salt & freshly ground black pepper Few knobs of Butter 2 teaspoons Dijon mustard red wine vinegar 100 ml beef or chicken stock 1 tablespoon Tomato puree 3 tablespoons crme fraiche 2 tablespoons freshly chopped Parsley

Description

Heat 1 Tbsp Of The Oil In A Heavy-based Frying Pan And Sauté The Shallots, Garlic, Pancetta And Thyme Together Over A Moderate Heat Until The Shallots Are Soft And The Pancetta Lightly Golden. Remove From The Pan And Set Aside Place Another Tablespoon Of

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