Tenderloin Mexicana Recipe

Cut the steak into small pieces. Chop the garlic very finely, chop the green and red pepper, onion, chilies and celery and slice the mushrooms.

Heat the oil in a saucepan, add the meat and garlic and stir fry until the meat is completely sealed. Then add all the vegetables and the mustard powder, stir well and continue to cook for a further 4 minutes.

Pour in the stock, season to taste with salt and freshly ground black pepper and bring to the boil. Boil rapidly for 2 minutes, then lower the heat and simmer until the meat is tender. Mix the cornstarch with a small quantity of cold water and add to the pan. Serve with steamed rice.

Serves 4