Beef Tenderloin Stroganoff Style | Creamy Mushroom Beef Ragout

In a pan, melt 2 tablespoons of butter over medium heat. Add the thinly sliced beef, cut into approximately 5 cm strips, and sear quickly until golden brown on all sides. Season with salt and pepper to taste. Once done, remove the meat from the pan and set aside.

In the same pan, sauté the finely chopped red onion in the remaining butter until translucent. Add the sliced mushrooms and continue to fry until they shrink and begin to soften.

Return the meat to the pan, add the tomato paste and Dijon mustard, then mix thoroughly. Pour in the beef broth, cover, and simmer over low heat for about 30 minutes.