Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef tenderloin or sirloin
- cut in 2-by-1-in strips
1/2 ts Salt
1/4 ts Pepper
1 Onion; in 1/4-in slices
4 tb Butter
2 tb Flour
1 c Beef stock
1 ts Dijon mustard
1/4 c Sour cream; room temperature

SPREAD BEEF STRIPS on a baking sheet, sprinkle with salt and pepper,
top with onion slices and let stand at room temperature for 2 hours.
Melt 2 tablespoons butter in a skillet and stir in flour. Mix in
stock and heat, stirring until thickened. Blend in mustard and remove
from heat. In another skillet, melt remaining butter, add beef and
onion and saute until browned. Add the beef (but not the onion) to
the sauce and simmer 15 minutes. Remove from heat and stir in sour
cream. Serve onions separately or reserve for another use.

PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

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