One-pan beef stroganoff
We use beef fillet tail in the stroganoff we serve in our shops. The tail is a little more slender than the rest of the fillet as it comes from the end. People tend to want the more generous-looking pieces cut from the middle of a fillet, but not using the whole of the fillet pushes the price of the rest of it upwards. Tim started using it up in proper Cornish pasties, until they became so popular we couldn’t get enough fillet tail. It was Vida, who works in our Moxon Street shop, who suggested using it in stroganoff instead.
Ginger Pig One Pot by Tim Wilson and Rebecca Seal is published by Mitchell Beazley (£30)
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