Note: 1 1/2x sauce; double meat, mushroom and shallot
- 3 1/2 Tbsp butter
- 1 Tbsp flour
- 1 C beef stock or broth
- 1 (1 lb) piece been tenderloin, trimmed and sliced 1/4 inch thick and cut into 1 inch pieces ro 1 lb filet mignon cut into 1 inch pieces
- Salt and pepper
- 2 Tbsp olive oil
- 1/2 C thinly sliced shallots
- 3/4 lb cremini mushrooms, trimmed and halved, or quartered if large
- 3 Tbsp sour cream, at room temperature
- 1 tsp Dijon mustard
- 2 Tbsp chopped fresh dill
ACCOMPANIMENT: buttered wide egg noodles
Melt 1 1/2 Tbsp butter in a 1 quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constatnly, and bring to a boil. Reduce heat and simmer, whisking occasionally, for 3 minutes. Remove from heat and cover to keep warm.
Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, aobut 1 minute per batch. With a slotted spoon, transfer to a plate.
Add remaining 1 tbsp each butter adn oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms give off has evaporated and mushrooms are browned, 8-10 minutes.
Return meat, with its juices, to skillet and stir to combine, then transfer to a platter.
Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 tsp salt, and 1/4 tsp pepper (do not let boil). Pour suace over beef adn serve over noodles.
Gourmet