2cups| mushrooms - I used chestnutcrimini mushrooms
1/2tspground black pepper
2minced garlic clovesoptional
1/4cup| 30 ml brandy or cognac
1cup| 240ml low sodium beef stockbroth
1/3cup| 80ml heavy creammore if preferred
1tbspflat leaf parsleychopped
1tbsparrowroot or cornstarch diluted in 1 tbsp water
Heat the oil and half the butter in your pressure cooker using ‘Sauté’ on High.
Brown the beef in small batches once the butter is melted and foaming. Don’t crowd the beef – it will stew rather than brown. You might want to brown the beef in a large skillet on the stovetop instead. Cook over medium high heat for a few minutes until nicely browned.
Set the beef aside. Deglaze the pot with the brandy and add remaining butter.
Sauté the shallots for about 5 minutes until they soften.
Add the mushrooms, garlic if using, salt and pepper and continue to cook for up to 5 minutes, stirring.
Stir in the mustard and Worcestershire sauce. Add the beef back into the pot and stir in the beef stock.
Cover, set vent to sealing and cook for 45 minutes on High Pressure.
Leave for 10 minutes Natural Release then manually release the steam.
Select Sauté on High again and stir in the cornstarch slurry. Cook for about 5 minutes until the sauce starts to thicken.
Reduce Sauté to Medium and stir in the cream and half the herbs. Let it come to a simmer then turn off the Instant Pot. Taste and adjust the seasoning if needed.
Serve over mashed potatoes, sprinkled with remaining herbs.
To make in a pressure cooker using sirloin steaks
Use four thick-cut sirloin steaks .Brown the steaks, in batches, using Sauté on high until nicely seared on both sides.
Follow the recipes steps as above but cook for 8-10 minutes on High Pressure (depending on steak thickness) plus 5 mins natural release.
Slice the steak into thin strips while you thicken the sauce. Add back into the sauce after you have stirred in the cream and serve.
To make in your slow cooker
Heat the oil and butter in a large cast iron skillet. Brown the beef, in batches if necessary and set aside.
Deglaze the pan with the brandy, scraping any burnt bits.
Add the mushrooms, salt and pepper and continue to cook for up to 5 minutes, stirring.
Stir in the mustard and Worcestershire sauce. Add the beef and stir in the beef stock.
Transfer to a slow cooker and cook for 8 hours on low or 6 hours on high.
Stir in the cornflour and cook for another 20 minutes on high or until sauce thickens.
Stir in the cream and herbs and serve.
If you don't want to use alcohol you can deglaze with beef stock.