Creamy Topside

Preparation:

Preparation: Cut the meat into strips then lightly flour it. In 1 pan, heat 40 g of butter until it is almost nut-coloured; add the meat and brown it well, stirring frequently with a wooden spoon. Salt and pepper it and sprinkle it with the wine which will have to evaporate for 2/3. Cook for 5 minutes; then put the cheeses with herbs on the meat, melting them and mixing them with the sauce. Combine the chopped parsley and 1 tablespoon of ketchup.