Recipe Index

Ingredients

• 1 1/2 lb beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
• Salt and black pepper, to taste
• 2 tablespoons unsalted butter, divided
• 1 large onion, finely chopped
• 8 oz button mushrooms, sliced (about 4 oz per the source list, increased to fill the pan)
• 1 tablespoon all-purpose flour
• 1/2 cup low-sodium beef stock
• 1/2 cup dry white wine (optional)
• 1 tablespoon tomato paste
• 1 pinch dry mustard
• 1/2 cup sour cream, at room temperature
• Cooked egg noodles or mashed potatoes, to serve

Method

1. Pat the beef dry, season with salt and pepper, and leave at room temperature for 15 minutes.
2. Melt 1 tablespoon of the butter in a large skillet over high heat. Sear half the beef in a single layer for about 1 minute per side, until browned but still pink inside. Transfer to a plate and repeat with the remaining beef.
3. Reduce the heat to medium, add the remaining butter, and cook the onion for 4 to 5 minutes until soft. Add the mushrooms and cook for 5 to 6 minutes, until their liquid has evaporated and they are lightly browned.
4. Sprinkle in the flour and stir for 1 minute. Pour in the stock and wine, scraping up the browned bits, and stir in the tomato paste and mustard.
5. Simmer for 3 to 4 minutes, until the sauce thickens slightly. Reduce the heat to low.
6. Stir in the sour cream and warm through gently for 1 to 2 minutes; do not let the sauce boil or it may split.
7. Return the beef and any juices to the pan and toss for 1 minute, just until heated through. Adjust salt and pepper.
8. Serve at once over buttered egg noodles or mashed potatoes.

Prep: 20 min · Cook: 30 min · Total: 50 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data