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filet unsalted butter onion white mushrooms flour beef stock whipping cream sour cream mustard dill parsley salt
Viewed: 9 - Published at: 7 years agoIngredients
- 2 pounds filet mignon or filet mignon tips, cut into thin strips
- 3 tablespoons unsalted butter
- 3/4 cup finely chopped onion
- 1 pound small fresh white mushrooms, caps only, wiped clean and halved
- 2 1/4 teaspoons all-purpose flour
- 1/3 cup beef stock or canned broth
- 1/3 cup heavy or whipping cream
- 1/2 cup sour cream
- 2 teaspoons Dijon mustard
- 1 1/2 tablespoons chopped fresh dill
- 1 1/2 tablespoons chopped fresh parsley
- Salt and freshly ground black pepper, to taste
Method
- Heat a large, heavy skillet, preferably cast iron over high heat.
- Add the meat, a few pieces at a time, and quickly sear all sides, stirring all the time with a wooden spoon, 3 to 4 minutes.
- If the meat throws off too much liquid, drain it off and set aside.
- Remove the meat from the skillet and set aside.
- Melt the butter in a medium-size skillet over medium heat.
- Add the onion and saute, stirring occasionally, until softened, about 5 minutes.
- Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently, until they are deeply colored, about 20 minutes.
- Turn the heat down to medium-low.
- Sprinkle in the flour and cook, stirring, for 1 minute.
- Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any.
- Simmer over low heat until the sauce thickens, about 5 minute; do not allow to boil.
- Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute.
- Stir in the dill, parsley, salt, and pepper, and serve at once.
