Ingredients:
2 Tablespoon(s) Butter
1 Tablespoon(s) Vegetable Oil
1 1/2 Pound(s) Beef Tenderloin, in strips
8 Shallots, quartered
10 Ounce(s) Mushrooms, halved
1 1/4 Cup(s) Sour cream |
Directions: Melt the butter with the oil in a large skillet. When the butter is
foaming, add the steak strips, in batches if necessary, and cook over
high heat for 5 minutes or until browned all over. Remove from the pan
with a slotted spoon.
Add the shallots and mushrooms and cook for about 5 minutes, until soft
and browned.
Return the steak strips to the pan and add salt and pepper to taste. Stir
in the sour cream and heat gently. Garnish with chopped parsley and serve
immediately.
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