Neil Haydock, Executive Chef at Watergate Bay Hotel in Cornwall, demonstrates how to make Beef Stroganoff with Rodda's Clotted Cream. <br /> <br />Serves: 4 <br />Preparation time: 15 minutes <br />Cooking time: 15 minutes <br /> <br />Ingredients: <br /> <br />150g shimenji mushrooms (or any mushroom of choice) <br />500g trimmed beef fillet <br />100ml vegetable oil <br />100g unsalted butter <br />1 medium onion, chopped <br />1 garlic clove, grated <br />2 tbsp sweet paprika <br />50ml brandy (you could use white wine or madeira) <br />100ml beef stock <br />1 bunch of chives, finely chopped <br />50g gherkins, cut into batons <br />200g Rodda’s Cornish clotted cream
