Beef Stroganoff

• 1 lb beef tenderloin filets (about 2) cut in half lengthwise and then into 1/8-inch strips
• Salt and pepper
• 2 tbsp. butter
• 1 1/2 cups fresh button mushrooms, cleaned, halved or quartered depending on size
• 1/2 c chopped onion
• 1 clove garlic minced or pressed
• 1/2 cup beef broth
• 1 tbsp ketchup & 1 tbsp tomato paste
• 2 tbsp butter
• 1 - 2 tbsp flour for thickening
• 1 c sour cream
• 3-4 tbsp dry red wine

1. Heat 1 tsp of vegetable oil in heavy skillet over high heat. Add mushrooms and cook over high heat without stirring for 30 seconds. Shake the pan occasionally till mushrooms have browned lightly, about 3 minutes more. Season with salt and pepper to taste. Transfer to large bowl.
2. Return pan to high heat, add 1 tsp oil, and swirl to coat the bottom. Place tenderloin strips in the pan, in a single layer and not touching. Sear without turning till the meat is well browned on one side, 2 to 2 1/2 min. Turn the strips and sear the other side till well browned, about 1 minute more. Season the meat with salt and pepper and transfer it to the bowl with the mushrooms.
3. Return pan to high heat and add 1/4 cup wine to deglaze the pan, scraping up the browned bits on the bottom with a wooden spoon. Simmer and reduce the wine till it is syrupy and glazed, about 30 seconds. Transfer the glaze to the bowl with the mushrooms and beef. Scrape the pan clean with spatula.
4. Set the pan over medium heat and add the butter. When the butter foams, add onion, tomato paste, ketchup, cook, stirring frequently till the onion is lightly browned about 3 minutes. Stir in flour till well incorporated. Add the remaining wine, broth-whisk vigorously till the liquid simmers and has thickened, about 1 1/2 minutes. Add juices from mushrooms and beef to the mixture and simmer to incorporate.
5. Stir about 1/2 cup of the hot sauce into the sour cream, and then stir the mixture back into the sauce. Add the mushrooms and beef to the sauce and heat to just warm through about 1 minute.
6. Season with salt and pepper to taste.
7. Serve over buttered egg noodles

beef tenderloin, salt, butter, fresh button mushrooms, onion, garlic, beef broth, ketchup, butter, flour, sour cream, red wine

Taken from www.epicurious.com/recipes/member/views/beef-stroganoff-51804861 (may not work)