Here’s a classic that’s simple yet elegant.
2 lbs. filet mignon (beef tenderloin) cut into strips 2&1/2 inches long X ¼ inch thick (if filet mignon is out of your budget try a top sirloin)
Salt and pepper to taste
1 medium onion finely chopped
½ lb. button mushrooms quartered
½ cup dry white wine
1 tablespoon tomato puree
2 tablespoons Dijon mustard
2 cups beef stock
1&1/2 cups sour cream
(Can be served over white rice or egg noodle, cook enough for 6 servings)
Season the meat with salt and pepper.
In a heavy sauté pan heat ½ the oil to smoking point.
Add ½ the meat and quickly sear evenly on all sides, meat should stay medium rare on inside, cook longer if you must eat well done meat.
Remove meat with a slotted spoon and repeat with second ½ of meat.
Reduce heat to minimum (low) and pour off excess fat.
Sauté onions until translucent add mushrooms and cook for about 5 minutes
Deglaze pan with white wine (pour in wine and scrape up browned juices)
Cook until liquid is almost cooked away (reduced)
Add tomato puree and mustard
Add beef stock and reduce by 2/3
Whisk in sour cream, do not boil or sauce will curdle.
Return meat to pan and carefully heat through.
Serve over the rice or noodles.
Goes well with a steamed vegetable, green salad and a hearty red wine (Cabernet Sauvignon, Merlot, red Zinfandel)