- 2 tbsp vegetable oil
- 2 1/2 lb. beef tenderloin, thinly sliced
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tbsp clarified butter
- 1 cup sliced cremini mushrooms
- 1/2 cup chopped onion
- 1/4 cup white wine
- 2 tbsp tomato paste
- 2 tsp Dijon mustard
- 3 cups demi-glaze*
- 1 1/4 cups sour cream
- 6 cups beef stock
- 1/4 cup red wine
To make demi-glaze, bring to boil beef stock and red wine, then simmer until reduced to 3 cups
In a large pot heat the oil over high heat. Season the beef with the salt and pepper and sauté until browned. Remove the beef from the pot and set aside; pour off any excess fat in the pot.
Melt the clarified butter in the pot and sauté the mushrooms and onions. Add the white wine and simmer until reduced by half. Stir in the tomato paste and mustard and cook for 2 minutes. Add the demi-glaze and beef, and bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the sour cream and adjust the seasoning.
Serve on a bed of warm egg noodles.