• 100g  (6 tbsp) butter (grass feed)
• 700g  (11/2 pounds), rump or scotch fillet – grass feed. (or top sirloin or tenderloin), sliced into thin strips
• 1/3 cup chopped shallots  or red onion
• 500g (1 pound) mushrooms, sliced
• Salt and pepper to taste
• 1/2 tsp nutmeg – preferably freshly ground from a whole nutmeg.
• 2 tsp of dry tarragon or 4 tbsp of chopped fresh tarragon
• 1 cup (250ml),  sour cream at room temperature

Melt 3 Tbsp of butter in a large pan on medium heat. Increase the heat to high/med-high and add the beef in batches to ensure the meat is browned quickly
Sprinkle with some salt and pepper.
When both sides are browned, remove the beef to a bowl and set aside.
In the same pan, reduce the heat to medium and add the shallots and cook until soft but not brown.
Remove the shallots and place in the same bowl as the meat.
In the same pan, melt another 3 Tbsp of butter. Increase heat to medium high and add the mushrooms.
Cook, stirring occasionally for about 4 minutes.
While cooking, sprinkle the nutmeg and the tarragon.
Reduce the heat to low and add the sour cream to the mushrooms.
Mix in the sour cream thoroughly.
Do not let it come to a simmer or boil or the sour cream will curdle.
Stir in the beef and shallots. Add salt and pepper to taste.
Plate, decorate with more fresh tarragon or parsley.

Eat and enjoy!