Begin by preparing all your ingredients, start by using a brush to remove any dirt from the mushrooms then cut off the end bit of the stalk before dividing into three and then slicing into thin strips. Once all the mushrooms are done set aside and continue with the carrots, peeling them and then topping and tailing before cutting in half lengthways and then slicing again into thin slices then set aside in a bowl. Next take your beef fillet and lay on a chopping board, use a sharp knife to cut into steaks (taking care to cut across the grain) then slice each steak into thin strips and set aside. Finally add a couple of dessert spoons of stock to a mug then sieve in the gluten free flour and mix into a paste making sure you do not have any clumps. Now you are ready to cook.

In a large, deep frying pan heat the butter on a medium heat until it is melted and starts to bubble, then add the chopped mushrooms, salt, pepper and powdered fenugreek and stir fry until the mushrooms are cooked through, around 4 – 5 minutes. When done, pour the mushrooms into a large saucepan then place the frying pan you just used and add the copped pancetta, leave for 2 – 3 minutes before flipping the bits over and repeat until the fat has rendered into the frying pan and the pancetta is nicely browned. Now transfer the cooked pancetta to the mushrooms, taking care to leave the fat in the pan, then place the pan back on the heat and add the beef so that it is all one side down. Leave to fry for a minute before flipping over and repeating, you want the meat sealed but not over cooked and when it is ready transfer to the saucepan with the mushrooms. Then place the pan back on the heat, add two dessert spoons of tomato puree, thyme and the carrots and stir fry for two minutes before adding the white wine. Raise the heat to high and simmer stirring regularly until the white wine is almost reduced away, while this is happening place the soured cream in a deep bowl and add half of the stock, then whisk to amalgamate (this will stop it curdling when cooking). When done add to the saucepan with the meat and mushrooms, then add the carrots and remaining sauce with them to the same saucepan, add a dessert spoon of white balsamic vinegar, mix well and place on a medium heat. Bring to a simmer then add in the remaining stock as well as the GF flour paste and stir well on a high heat simmering for a good 2 – 3 minutes. Serve with GF tagliatelle.