Cook the rice as per cooking instruction and keep aside warm.
Heat the oil and half of butter in a sauté pan over a medium heat and sear the beef for 3-4 minutes until coloured.
Add the garlic, onions and mushrooms and continue to sear for a further 2-4 minutes until lightly browned.
Next, if using cognac, flambee the meat with the cognac by pouring the alcohol carefully and then ignite. When the flame dies down, add the mustard, smoked paprika, salt and pepper. Then, pour in the stock and the cream at the stage.
Scrape the base of the pan with a spatula to release all the bits that may have cached earlier.
Simmer for another 3-4 minutes until warmed through the sauce has reduce to a coating consistency.
Remove from the heat and stir in the gherkins and herbs if using to just warm them through.
Fluff the basmati rice with some butter if desired.
Check the seasoning and serve immediately with the basmati rice.
