- 6
Ingredients
- 3 1/2 tbs unsalted butter
- 1 tbs flour
- 1 cup beef broth
- 1 (1-lb) piece beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1-inch pieces
- 2 tbs olive oil
- 1/2 cup thinly sliced shallots
- 3/4 lb cremini mushrooms, trimmed and halved (quartered if large)
- 3 tbs sour cream at room temperature
- 1 tsp Dijon mustard
- 2 tbs chopped fresh dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- Accompaniment: buttered wide egg noodles
Preparation
Step 1
Melt 1 1/2 tablespoons butter in a small heavy saucepan over moderate heat and whisk in flour, then cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.
Pat beef dry and season well with salt and pepper. Heat 1 tablespoon butter with 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until foam subsides. Saute beef in two batches, turning once, until browned on both sides but still pink inside, about 1 minute. Transfer to a plate with a slotted spoon.
Heat remaining tablespoon butter with remalning tablespoon oil in same skillet over moderately
high heat until hot but not smoking, then saute shallot, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and saute, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms are browned, about 8 to 10 minutes. Return meat with its juices to skillet and stir to combine, then transfer to a platter.
Reheat sauce over low heat (do not let boil), then whisk in sour cream, mustard, dill, salt, and pepper. Pour sauce over beef and serve immediately.