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   Ingredients :
2 lb (1 k) tenderloin beef (1 in pieces)
1 onion, coarsely chopped
½ cup dry white wine
1 tablespoon chopped parsley
1 ½ cup sour cream
¼ teaspoon powdered mustard
1 teaspoon Worcestershire sauce
4 tablespoons butter
1 teaspoon oil
9 oz (250 g) sliced mushrooms, sauteed in 2 tablespoons butter


Blanch onion in water for a few minutes. Drain. Sauté in skillet with 2 tablespoons butter until cooked but not golden.

Blend onion with wine.

Season pieces of meat with salt and pepper. In a skillet melt 2 tablespoons butter with 1 tablespoon oil and fry meat until cooked and browned. Set meat aside.

Deglaze skillet with the mixture of onions and wine, scraping bottom of skillet. Strain.

In a large pan, place beef pieces, blended onion, mustard, salt and pepper and cook at medium heat for a few minutes. Add sour cream and sauteed mushrooms. Correct seasoning. Remove from fire and add chopped parsley and Worcestershire sauce.

If desired, sauce can be thickened with cornstarch diluted in cold water before serving.

Serve at once with white rice.

6 servings

Prepare also:
Pot roast with mushrooms
Beef tenderloin with White wine and port sauce
Juicy beef stew

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