Slice the beef fillet (tenderloin) into strips of varying thickness (thin and medium-thin).

Place the beef in a bowl and season with salt, white pepper, paprika, and a drizzle of oil.

Mix thoroughly to ensure even coating.

Peel and slice the onions into thin julienne strips (wings).

Slice the mushrooms into thick wedges rather than thin slices; this ensures they retain their texture and don’t disappear during the cooking process.

Heat a large pot over high heat with a little oil.

Add the seasoned beef strips, spreading them out to sear.

Cook until browned on all sides, then remove the meat from the pot and set it aside.

In the same pot, add the onions and a knob of butter.

Sauté until the onions are softened.

Stir in approximately two teaspoons of flour and cook for a few minutes until the flour begins to take on a light golden color.

This will help thicken the sauce later.

Stir in some extra paprika.

Add the mushroom wedges to the pot and sauté until they begin to soften.

Stir in the Dijon mustard, followed by the red wine (non-alcoholic version can be used).

Stir well and allow the liquid to reduce until it reaches a paste-like consistency.

Pour in the beef stock (or water).

Bring the mixture to a boil, then reduce the heat and simmer until the onions and mushrooms are tender and have infused the liquid with flavor.

Wash the basmati rice several times until the water runs clear to remove excess starch.

In a separate pot, melt butter and add the rice and coarse salt.

Pour in water (about one knuckle deep above the rice level).

Bring to a boil, then cover and simmer on low heat for 10 minutes.

Turn off the heat and let the rice steam, covered, for another 10 minutes.

Take red and yellow bell peppers and remove the inner pith/seeds, leaving only the thin outer skin.

Slice the skin into extremely thin, needle-like strips.

Submerge these in ice water for about 10 minutes; the cold will cause the strips to curl into decorative shapes.

Return the seared beef strips to the sauce pot.

Pour in the heavy cream (crème fraîche).

Bring to a simmer for just a minute—do not over-boil the cream—then remove from heat.

Pack the cooked rice into a small bowl or mold, then invert it onto the center of a serving plate.

the Beef Stroganoff generously around or to the side of the rice.

Garnish with the curled bell pepper strips before serving.