This looks like a perfect dinner for a day when you’ve been out in the cold. Yum! 8 Tbsp butter (1 stick) 1 pound beef tenderloin, cut into 1/2-inch strips 2 whole shallots, peeled and minced 1/2 pound cremini mushrooms, sliced 3 tablespoons all-purpose flour 1/2 cup dry white wine 1/2 cup beef broth Salt to taste Pepper to taste 1/8 teaspoon nutmeg 1/8 tsp dried dill (optional) 1 cup of sour cream at room temperature Season beef strips with 2 teaspoons of salt and 1 teaspoon of black pepper. Heat 4 Tbsp butter in a large saute pan or skillet over medium-high heat. Add beef strips in a single layer and brown well on one side before flipping and browning other. About 3 minutes on each side. Remove beef from pan, and set aside. Add the remaining butter to the pan and let melt, then add the mushrooms. Cook, stirring occasionally, until mushrooms are starting to brown and release their liquid. Add the shallots to the pan, and cook for 1 minute. Whisk in the flour, stirring constantly, until flour has cooked a bit – about 3 minutes. Slowly pour in the white wine or beef broth, whisking constantly, until mixture thickens. Reduce heat to low, and stir in the sour cream, nutmeg, and dill. Season sauce to taste with salt and pepper. Return beef to the pan, along with any accumulated juices and stir to combine. Cover and let simmer for 20 minutes. Serve over egg noodles.