45 to 6-ounce tail of filet or filet mignon pieces, cut crosswise into 1/4-inch-thick pieces
2tablespoonsunsalted butter
1 1/2cupsfinely chopped onion
Salt and freshly ground black pepper
1/2lb.fresh shiitakesstems discarded and caps thinly sliced (about 2 cups)
1/2lb.white mushroomstrimmed and thinly sliced (about 2 cups)
2tablespoonsall-purpose flour
1cupdry red wine
1 1/2cupsbeef broth
1/2cupsour cream
1tablespoonWorcestershire sauceor to taste
1/4cupfinely chopped fresh parsley leaves
Serving suggestion: buttered egg noodles
Instructions
In a 10 to 12-inch skillet heat 2 tablespoons oil over moderately high heat and brown beef in batches, transferring beef to plate with slotted spoon or tongs.
Add 2 tablespoons butter to skillet and cook onion with salt and pepper, to taste, over moderate heat, stirring, until softened. Add mushrooms and cook, stirring, until tender and liquid they give off is evaporated. Sprinkle flour over vegetables and cook, stirring 1 minute. Add wine and boil until cooking liquid is almost evaporated Add broth and simmer 1 minute. Stir in sour cream and Worcestershire sauce.
Return beef to skillet and gently simmer carefully, stirring occasionally, until beef is warmed through about 3 to 5 minutes. Stir in parsley, and season with salt and pepper, to taste.