Suzanne Sommers' Beef Stroganoff

• 1 tablespoon unsalted butter
• 1 (2 1/2 lb) beef tenderloin
• 2 tablespoons pickle juice
• 2 tablespoons vegetable oil
• 2 1/2 cups mushrooms, sliced
• 1/4 teaspoon salt
• 1 1/2 cups dill pickles, julienned
• 2 cups heavy cream

1. Trim the tenderloin, then cut across the width into 1 inch slices.
2. Slightly flatten the slices by pressing with the palm of your hand. Set aside.
3. Place a skillet over medium high heat, add butter and melt. Saute mushrooms with salt and pepper until golden brown.
4. Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes.
5. Add the cream and cook until reduced by half.
6. season the meat with a little salt and pepper.
7. In another larger skillet add the oil, and heat on high until it starts smoking ( Be careful with this step ). Sear the meat briefly, 2 minutes per side for medium rare.

unsalted butter, beef tenderloin, pickle juice, vegetable oil, mushrooms, salt, dill pickles, heavy cream

Taken from www.food.com/recipe/suzanne-sommers-beef-stroganoff-194735 (may not work)