Ingredients
5tbspbutter
1lbtop sirloin,or tenderloin, cut thin into 1-inch wide by 2½-inch long strips
⅓cupshallots,chopped, can substitute onions
½lbcremini mushrooms,sliced
salt,to taste
pepper,to taste
⅛tspnutmeg
½tspdry tarragon,chopped fresh tarragon
1cupsour cream,full fat, at room temperature
Preparation
Melt 3 Tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high. Add the strips of beef in a single layer with space between the strips.
While cooking the beef, sprinkle generously with salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set them aside.
In the same pan, melt another 2 tablespoons of butter. Increase heat to medium-high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
Reduce the heat to low and add the sour cream to the mushrooms. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream may curdle. Stir in the beef and shallots.
Add salt and pepper to taste. Taste, and if it needs salt, add ½ teaspoon or more.
Serve immediately over egg noodles, fettuccine, mashed potatoes, or rice.
