2 1/2-pound piece beef tenderloin cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
1 x Red Peppers 1 x Green Pepper, 300 Gr.Mushrooms, 1 x
1 tablespoon paprika
1Pat meat dry with paper towels. Sprinkle with salt and pepper.
2 Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
3Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes.
4Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
5Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
6Stir in crème fraîche and Dijon mustard.
7Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes.
8Stir in chopped dill. Season to taste with salt and pepper.
9Meanwhile, stir fry vegetables in a separate pan with Olive Oil and salt and pepper.
10Add remaining 4 tablespoons butter and toss to coat.