Ingredients
Method
- Prep beef: Pound rib-eye; slice into strips; season with salt and pepper.
- Sear batch 1: Heat 1 Tbsp oil high; sear half the beef 30 s per side; transfer to plate.
- Sear batch 2: Add remaining oil; repeat with rest of beef; set aside.
- Brown veg: Lower heat; melt butter; add onion 1 min, then mushrooms; cook 4 min until golden.
- Make roux: Sprinkle flour; stir 1 min.
- Deglaze: Add ½ cup broth; scrape fond; when smooth add rest of broth and Dijon; simmer 5 min.
- Finish sauce: Remove from heat; stir in sour cream until silky.
- Warm beef: Return beef and juices; heat 1 min on low.
- Serve: Ladle over buttered noodles; top with chives.
Nutrition
Notes
Ingredient Swap: I often use sirloin or flank steak when I can't find rib-eye, and it works just as well as long as you slice it thin against the grain.
Storage Instructions: Leftovers keep beautifully in an airtight container in the fridge for up to three days, but I recommend reheating gently on the stovetop over low heat to keep the sour cream from curdling.
Make-
Ahead Tip: You can prep the beef and mushrooms a day ahead and store them separately in the fridge, which makes the final cooking even faster on a busy weeknight.
Common Mistake to Avoid: Don't overcrowd the pan when searing the beef; I learned the hard way that too much meat at once steams instead of browns, so work in batches for that beautiful crust.
Serving Suggestion: I love serving this over wide egg noodles or tagliatelle, but it's also fantastic with mashed potatoes or steamed rice when I want something different.
Equipment Alternative: If you don't have a heavy skillet, a large nonstick pan works fine for this recipe, though you might need a bit more butter to get that nice mushroom browning.
