1.5lb beef tenderloin (cubed and pounded flat) 1 yellow onion (chopped) 5 white mushrooms (sliced) 1/2 cup white wine 1 cup sour cream or crème fraiche Salt and pepper to taste Minced chives for garnish
In a skillet heated to medium-high, sear the beef but not until fully browned, about 1 minute
Remove and set aside
Sauté onions in residual fat and mush into the pan
Deglaze pan with wine and add mushrooms, allowing them to release their liquid into pan
Return the beef to the pan and stir in sour cream until thoroughly combined, simmering 1 to 2 minutes
*** This dish can be served alone, or over pasta or rice. Accompany with a 2009 Moulin-à-Vent chilled to room temperature (60 °F).