1/4 cup (1/2 stick) butter
1 onion, chopped
1 garlic clove, minced
1/4 cup all-purpose flour
1 cup beef broth
1 cup pitted black olives, sliced
1/2 cup tomato paste
3 tablespoons olive oil
11/2 pounds beef tenderloin,
cut into 1/2-inch-thick strips
Salt and freshly ground black pepper
1/2 pound white mushrooms, brushed clean, trimmed, and sliced
1/4 cup brandy
2 teaspoons chopped fresh dill
1 cup sour cream
How to make this recipe:
In a large sauté pan, heat the butter over medium heat. When bubbly, add the onion and garlic and cook, stirring, until soft, about 5 minutes. Reduce the heat to medium-low, sprinkle the flour into the pan and cook, stirring to incorporate and prevent sticking, about 5 minutes. Whisk in the beef broth and bring to a boil. Lower the heat to a simmer. Stir in the olives and the tomato paste.
In a separate large sauté pan or skillet, heat 11/2 tablespoons of the olive oil over medium-high heat, 3 to 4 minutes, or until almost smoking. Season the beef strips with salt and pepper and add to the pan. Cook, stirring occasionally, until evenly browned. Transfer the beef to the pan with the simmering beef broth.
Add the remaining 11/2 tablespoons oil to the hot pan used to cook the beef, add the mushrooms and cook, stirring, until they are lightly browned, 3 to 5 minutes. Remove the pan from the heat, add the brandy, and stir, scraping the bottom of the pan to loosen any browned bits.
Transfer the mushrooms and their liquid to the sauté pan with the beef. Cook, simmering, stirring occasionally, 15 minutes. Add the sour cream and dill and cook another 10 minutes. Adjust the seasonings and serve.
Notes: John Carroll, CEC, AAC, Dixville Notch, NH
Serves 4
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