| Servings |
|
Ingredients
- 2 lbs. Beef Tenderloin
- 2 Tbsp. Butter
- 1.5 cup Wild Mushrooms morel, shiitake, etc.
- 1 Onion
- 2.5 cup Beef Broth
- 1/2 cup Dry White Wine
- 2 tsp. Whole-Grain Mustard
- 3/4 cup Sour Cream
- 2 Tbsp. flour
- Cooked Egg Noodles for serving
Ingredients
|
|
Instructions
- Generously salt and pepper the beef. Melt 2 Tbsp. of butter in a pan, when it's hot add a layer of the beef and cook until it's browned on one side. Stir and cook a little longer, but do not cook beef completely through. Transfer to a bowl or a rimmed cookie sheet. If necessary repeat with remaining meat.
- Place dried wild mushrooms in a small amount of water to moisten. Add onions to pot and cook until slightly softened. Drain mushrooms and add to pot.
- Cook until there is no more liquid in the pot and you have quite a bit of brown fond stuck to the bottom of the pot. Add the dry white wine and stir. Scrape up the fond so that it mixes into the liquid.
- Boil the wine until most of the liquid is gone, and then add the mustard and beef stock. Continue to boil until the liquid has reduced by half.
- Meanwhile, mix sour cream with flour so that it is smooth, with no lumps. Set aside.
- Lower the heat and return the beef to pan along with any collected juices. Stir some of the hot liquid into the sour cream mixture. This will help prevent it from curdling when added to the hot liquid mixture.
- Add the sour cream mixture and stir quickly to help even distribute everything. Allow to cook on low until sauce thickens. Serve on cooked egg noodles.
Share this Recipe