1lb beef tenderloin sliced into finger-sized strips
8oz mushrooms, brushed and sliced
1 medium onion, halved and sliced lengthwise
1 tbsp paprika
2 tsp dried oregano
4 floz white wine
1 cup creme fraiche
4 tbsp olive oil
Salt and pepper to taste

Heat 2 tbsp of the olive oil and saute the mushrooms and onions till just browning. Add paprika and oregano and cook for another 2 minutes. Add wine and boil for 2 minutes to cook off the alcohol. Transfer to a bowl. Season with salt and pepper. Heat the remaining 2 tbsp of olive oil and saute the beef for 3 minutes or until cooked to your liking. Add back the reserved sauce and the creme fraiche. Stir to mix well and serve over tagliatelle or rice.

Serves 4-6