Beef stroganoff

Speed-thaw the frozen tenderloin trimmings, weighed down under trickling water, an hour or two (or overnight in the fridge).

Chop the shallots; pick the fresh thyme.

Boil the egg noodles in salted water.

Trim almost all silver skin, connective tissue and big globs of fat from the beef; cut into bite-sized chunks, only a little bigger than wanted in the end.

Drain the noodles about two minutes before the package time; melt in some butter, cover and hold.

Season the beef very heavily with pepper and salt and toss in plenty of oil.

Brown the beef in batches in a screaming hot pan, getting colour on all sides; pull it while still a little raw and rest on a plate.

Add more oil and cook the shallots before the fond starts to burn.

Turn off the flame, deglaze with cognac, then turn the flame back on.

Add stock, enough to generously coat the meat.

Stir cornstarch into a little cool water or stock; drizzle in while stirring, bring to a boil to thicken and repeat until a little too thick.

Stir in sour cream and let it melt in.

Season to taste with garlic powder, sweet paprika, salt and pepper.

Return the meat and resting juices; stir to coat and simmer no more than a couple of minutes, leaving the beef slightly pink.

Stir in the fresh thyme at the last second; serve over the noodles.