The aristocratic classic. Thin strips of tender beef are flash-seared at extreme temperatures, then folded into a rich, complex sauce built entirely on the emulsion of sour cream, mustard, and heavily caramelized onions.
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The Flash . Heat a cast-iron skillet to an extremely high temperature. Add butter. the beef strips in small batches for no more than 60 seconds per side. They must be browned on the outside but entirely raw in the center. Remove the meat immediately to prevent toughening.
The Caramelization. In the same pan, lower the heat and sauté the onions and mushrooms until deeply caramelized and all their water has evaporated.
The Deglaze. Sprinkle a tablespoon of flour over the onions, stir, and immediately pour in the beef broth. Scrape the fond from the bottom of the pan. until it thickens into a glossy gravy.
The Emulsion. Lower the heat to a bare whisper. Whisk the mustard and the massive volume of sour cream into the gravy. Do not let it , or the sour cream will curdle violently.
The Integration. Return the rare beef strips and their resting juices to the warm sauce. Let them sit for just 2 minutes to heat through. Serve immediately over potatoes or egg noodles.
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