1. Cut the beef tenderloin into thin strips, sear quickly in hot oil, then set aside.
2. In the same pan, soften the sliced onion and mushrooms.
3. Sprinkle with flour and pour in the beef stock.
4. Stir in the sour cream and mustard, then bring to a simmer.
5. Return the beef strips, season with salt and pepper and warm through for a few minutes. Serve with rice or pasta.
Tip: Do not cook the beef long in the sauce so it stays tender.
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