Ingredients:
1 1/2 lbs beef tenderloin, trimmed well
salt, to taste
pepper, to taste
12 ounces button mushrooms
2 tablespoons coconut oil
1 ounce butter
3/4 cup beef stock or 3/4 cup broth
2 teaspoons Wondra Flour
3/4 cup sour cream
2 tablespoons freshly chopped parsley
Directions:
Pound meat thin. Cut in strips about 1/4″ wide and 2″ long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems.
Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate.
Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low.
Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.
Servings: 4
Time preparation: 25 min.
Time total: 34 min.