Beef Stroganoff with Consommé Sauce

Ingredients:

• 0.7 kg beef tenderloin
• 3 tablespoons butter, divided
• 2 tbsp. flour
• 2 cups beef consommé (look in the canned soup section)
• 2 tsp prepared Dijon mustard
• 1/4 cup sour cream, or to taste
• 1 tbsp extra-virgin olive oil or vegetable oil, 1 lap in a slow stream around the pan
• Half a small onion, thinly sliced
• 1/3 cup coarsely chopped gherkins
• 450g wide egg noodles, cooked according to package directions
• Coarsely chopped parsley leaves, for serving
• Thick slices of pumpernickel, optional

Preparation:

1. Cut the meat into strips 5 cm long and 1 cm thick and sprinkle with salt and black pepper. Place in the freezer.
2. Heat a frying pan over medium heat. Melt 2 tablespoons of butter, add the flour, and cook for 1 minute. Stir in the consommé. Cook for another minute, until the mixture thickens. Stir in the mustard and sour cream, and cook for 2-3 minutes. Remove from heat and season the sauce with salt and pepper to taste.
3. Heat a second skillet over high heat. Add 1 tablespoon of vegetable oil and 1 tablespoon of butter, then add the meat and onion and cook over high heat until the meat is browned on both sides, 3-4 minutes. Then add the sliced ​​gherkins and stir to evenly distribute the ingredients.
4. Arrange the meat on a bed of egg noodles, pour the sauce over it, and sprinkle with parsley. Serve with thick slices of pumpernickel.