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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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One of my favorites. Ingredients:
1 1/2 lbs filet of beef |
fresh ground black pepper |
1 1/2 tablespoons vegetable oil |
2 tablespoons butter |
1 large onion, sliced |
1 garlic clove, minced |
1 1/2 tablespoons butter |
1 tablespoon flour |
1 cup beef stock |
2 teaspoons dijon mustard |
1 cup sour cream |
1 tablespoon fresh parsley, minced |
Directions:
1. Cut the Beef across the grain into thin strips, about 1/4 inch think. Season them with Black Pepper.
2. In a large nonstick skillet, heat the oil over medium-high heat. When the oil is hot, brown the meat on both sides. Remove from pan and keep the beef warm. Drain the fat from the pan. Add the butter and melt it over medium-high heat. When butter is hot and bubbly, add the onion and garlic and saute until softened, about 5 minutes. Spoon over reserved beef.
3. In a large saucepan, melt butter over medium-high heat. When the butter is hot and bubbly, add flour and whisk until well blended. Cook for 2 minutes, stirring constantly. Add hot beef stock and whisk until well blended and thickened. Stir in mustard and sour cream, and heat until smooth and well mixed, about 3 minutes. Add meat and onion mixture and heat through. Sprinkle with minced parsley. Serve over rice.
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