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1
Melt 3 tbsp of butter in a large frying pan on low/ medium heat.
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2
Increase the heat to high/medium and add strips of beef.
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3
Cook the beef quickly, browning on each side, so the temperature needs to be high enough to brown the beef, but not so high to burn the butter.
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4
While cooking the beef, sprinkle with salt and pepper.
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5
When both sides are browned, set aside in a bowl.
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6
In the same pan, reduce the heat to medium and add shallots.
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7
Cook the shallots for a minute or two, allowing them to soak up any meat drippings.
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8
Remove the shallots to the same bowl as the meat and set aside.
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9
In the same pan, melt another 3 Tbsp of butter.
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10
Increase heat to medium high and add the mushrooms.
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11
Cook, stirring occasional for 4 minutes.
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12
Sprinkle the nutmeg and tarragon on the mushrooms.
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13
Reduce the heat to low and add the sour cream to the mushrooms.
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14
You may want to add a tablespoon or two of water to thin the sauce or not.
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15
Mix in the sour cream thoroughly.
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16
Do not let it come to a boil or the sour cream will curdle.
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17
Stir in the beef and shallots.
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18
Add salt and pepper to taste.
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19
Serve immediately over egg noodles, fettcine, potatoes or rice
