Remove any fat or gristle from the beef. Cut into strips ½-inch thick.

Season with ¼ tsp salt and pepper.

Melt olive oil in a large skillet or non-stick frying pan over a medium heat. Add beef and allow to cook on one side undisturbed for 5 minutes to get a crispier sear. Turn and cook for 1 further minutes. Set aside. (You may need to do this in two batches. Don’t overcrowd the pan.)

Add the butter to the pan and allow it to melt. Add the onion and mushrooms to the pan and sauté for 3 - 4 minutes until soft.

Add beef back to pan and stir to combine.

Mix tapioca or corn starch with a little broth to form a paste. Add to the pan with the rest of the stock, wine and mustard.

Bring to a simmer and cook for 3 - 5 minutes until tender and the sauce thickens.

Two minutes before serving, stir in yoghurt to heat through. Option to thin with a little more stock depending on how runny and saucy you like it.

Enjoy served over hot cooked pasta or rice.

Top with fresh parsley or chives