Ingredients

• 1 lb beef tenderloin, 1-inch strips
• 2 T butter
• 1 cl garlic, thin slice
• 12 oz mushrooms, sliced
• 1 med onion, thinly sliced
• 1 T thyme, chopped
• 1 T tomato paste
• 2 T flour
• 2 C beef stock
• 1 T Worcestershire sauce
• 1/4 C sour cream
• 2 t Dijon mustard
• 2 t lemon juice
• 1 T parsley, chopped

Instructions

1. Season the beef, then brown, and remove from the pan.
2. Sauté the onions, mushrooms. garlic and thyme in the butter, season to taste, then remove from the pan. Add the tomato paste and stir until lightly browned. Whisk in the flour, add the beef broth, bring to a full boil, and simmer to thicken the sauce.
3. Whisk in the Worcestershire, sour cream, mustard and lemon juice. Season to taste.
4. Return the beef and mushrooms to the pan, add the parsley and heat through, but do not boil.
5. Plate and serve.

Source: foodnetwork.com

Contributed by: Skip