Ingredients:

  • 1.5 lbs Beef Sirloin or Ribeye, sliced into thin strips across the grain
  • 1 tsp Sea salt
  • 0.5 tsp Cracked black pepper
  • 1 tbsp Grapeseed oil
  • 10 oz Cremini or Chestnut mushrooms, sliced thinly
  • 1 large Shallot, finely minced
  • 2 cloves Garlic, smashed and minced
  • 1 tbsp Fresh thyme leaves
  • 2 tbsp Brandy or Cognac
  • 1 cup High-quality beef stock
  • 1 tbsp Dijon mustard
  • 0.75 cup Full-fat sour cream, room temperature
  • 1 tbsp Smoked paprika
  • 1 small bunch Fresh parsley, chopped

Instructions:

  1. Season the beef strips with sea salt and cracked black pepper. Heat a large heavy-bottomed skillet over high heat with grapeseed oil until shimmering.
  2. Sear the beef in small batches for approximately 30 seconds per side to achieve a mahogany crust. Remove immediately while the center remains rare and set aside.
  3. In the same pan, add the sliced mushrooms and cook without stirring until they release moisture and turn golden brown.
  4. Add the minced shallots, garlic, and thyme to the mushrooms, sautéing until the shallots are translucent and fragrant.
  5. Deglaze the pan with brandy or cognac, scraping the brown bits (fond) from the bottom. Whisk in the beef stock, Dijon mustard, and smoked paprika.
  6. Remove the pan from the heat. Temper the room-temperature sour cream with a spoonful of the warm sauce, then fold it into the skillet until smooth and silken.
  7. Return the beef and any accumulated juices to the pan. Garnish with chopped fresh parsley and serve immediately over noodles or rice.