How to cook beef stroganoff using clotted cream

Neil Haydock, Executive Chef at Watergate Bay Hotel in Cornwall, demonstrates how to make Beef Stroganoff with Rodda's Clotted Cream.

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients:

150g shimenji mushrooms (or any mushroom of choice)
500g trimmed beef fillet
100ml vegetable oil
100g unsalted butter
1 medium onion, chopped
1 garlic clove, grated
2 tbsp sweet paprika
50ml brandy (you could use white wine or madeira)
100ml beef stock
1 bunch of chives, finely chopped
50g gherkins, cut into batons
200g Rodda’s Cornish clotted cream