340g Fillet of Beef, cut into strips
55g Butter
1 Medium Onion, finely sliced
225g Mushrooms, finely sliced
100mL White wine
150mL Beef stock
15ml Oil
30mL Brandy
Salt and Pepper
30mL Cream
30mL Sour cream
Fry Onion in half the butter until soft and transparent. Add mushrooms and cook for a minute then add the wine and stock. Boil to reduce liquid to approximately 30mL. Decant to a bowl and leave aside.
Heat oil and remaining butter to hot and quickly fry the beef strips, removing the strips as they brown.
Deglaze the pan with brandy and return onions and mushrooms to the pan, stir in the cream and season. Boil to a syrupy consistency. Add the beef and sour cream and reheat.
If using a tougher cut of beef then add the beef before the sour cream and simmer until tender.
