5
tablespoons butter 2
large white onions, chopped 1 large green bell
pepper, chopped 1 pound mushrooms,
sliced 2 tablespoons all
purpose flour 2 tablespoons
paprika (preferably Hungarian sweet)
1 teaspoon Vegeta 3 cups beef
stock or canned unsalted beef broth 1 tablespoon tomato
paste 2/3 cup sour cream 2 tablespoons
chopped fresh dill or 1 tablespoon dry dill
salt and ground black pepper to taste 2 pounds
center-cut beef
tenderloin (chateaubriand), cut into slices 1/3 cup dry white
wine 1/2 cup fresh plum
tomatoes (chopped and seeds removed)
Preparation:
In heavy
large deep skillet over medium heat melt 2 tablespoons of butter. Add
chopped onions and bell pepper and sauté until light golden (for
about 8 minutes).
Add
sliced mushrooms and sauté until starting to soften, about 4 to
5 minutes.
Mix
in flour, Vegeta and paprika and stir for about 3 minutes.
Mix together beef stock and
tomato paste and add to the skillet. Bring to boil,
stirring
constantly. Boil until sauce thickens stirring
frequently, about 5 to 7 minutes.
Mix in sour cream and add
dill. Taste and adjust
seasonings, than remove from heat. Set aside, or
cool and refrigerate if you are planning to use it next day.
Use 2 pounds of center-cut beef
tenderloin (chateaubriand) and cut it into 1/2-inch-thick slices,
slices
should be halved lengthwise
and lightly seasoned with salt and pepper.
In another heavy large skillet melt
1 tablespoon of butter over medium-high heat. Working in batches, add
beef and cook until
just light brown on each side. Add more butter to the frying skillet as
needed and brown all meat. When meat is done, transfer it to large
heated serving plate (or use large casserole dish for serving).
When all beef is brown, add dry
white wine to the skillet and bring to boil, scraping up any browned
bits. Boil until
syrupy, about 3 to 4 minutes. Add to prepared mushroom sauce and bring
sauce to boil.
Boil for 2 minutes and pour about 1/3 of the sauce over meat in serving
dish. Sprinkle with chopped tomatoes before serving.
Serve with cooked rice, pasta
or noodles and any cooked vegetables you like. Use rest of the sauce to
garnish rice or pasta on the plate.
