Bavette stroganoff à la minute

Creation by Schilo van Coevorden, Taiko by Schilo - Conservatorium Hotel, Amsterdam, the Netherlands.

Ingredients

Finely chop the shallots and garlic.
Finely dice the sweet pepper and quarter the mushrooms lengthways.
Cut the flap meat into strips and season with salt and pepper.
Briefly fry the meat in a frying pan with a little clarified butter, ensuring it remains pink.
Scoop out of the pan and keep warm.
Gently fry the shallot, garlic, and paprika in the remaining fat.
Add the sweet pepper and mushrooms and gently fry.
Also add the tomato purée. Fry briefly to deacidify.
Flambé with vodka.
Deglaze with the veal fond and cream.
Reduce the liquid to the required consistency.
Season to taste with salt and pepper.
Finish off the sauce with chopped parsley and gherkin.
Add the meat and serve immediately.