Beef Strogonoff

PREPARATION: Clean up all the nerves and degrease filet. Cut the meat into pieces of 1.5cm sides. Season it with salt, fresh ground pepper and paprika. COOKING: Heat the butter and oil in a heavy-bottomed roasting pan. Add the beef and sear for 4-5 mins Remove meat when they're getting rare and set them aside. In the same pan, sweat a chopped onions and mushrooms in butter without coloration for 2 mins. Add tomato paste. Deglaze white wine and reduce until almost dry. Add veal stock and sour cream the reduce until desired consistency. Add the seared meat to the sauce and finish with some butter. Adjust the seasoning then serve.