Beef Tenderloin (cut into 250 gm steak) 500 gms
Black Pepper (crushed) 1½ tbs
Salt 1 tsp
Shangrila Worcestershire Sauce 5 tbs
Oil 5 tbs
Mustard paste 1 tbs
Mushrooms (sliced) 6 tbs
Cream 1 cup
Milk 3 cups
Shangrila Worcestershire Sauce 5 tbs
Flour 2 tbs
Chicken (cubes) 2 units
Salt ½ tsp
Onion (chopped) 4 tbs
Garlic (chopped) 1 tbs
Butter 4 tbs
Add beef steaks, mustard paste, and Shangrila Worcestershire Sauce, salt and crushed black pepper in a bowl. Mix well and set aside.
For the sauce:
In a separate pan, add butter, onion, and garlic and sauté for 1 minute on medium heat. Now add flour and cook for another 30 seconds. Add mushrooms, cream, milk, Shangrila Worcestershire Sauce, chicken cubes and mix well. Bring it to boil and cook for 10 minutes on slow heat. Check the salt and if required add more. Remove from the stove and set aside.
Now heat oil in a pan on high flame and add steaks, and then cook on one side for 6 to 7 minutes while flipping. Turn the steak and cook for another 6 to 7 minutes. Now reduce the heat and cook till the steak is done. Serve the steaks in a plate and pour sauce over it.