Ingredients
- 24 onions
- 3 crme frache
- 1 demiglace
- 1,400 gr beef tips
- 160 gr mushrooms
- 140 gr butter
- 50 gr tomato paste
- 45 ml worcestershire sauce
- 45 gr butter in a sized skillet
- 28 gr butter in the same skillet
- 22 ml dijon-style mustard
- 5 gr paprika
- 2 gr salt
Add slices of filet and any accumulated juices and simmer until the meat is heated through, about 2 minutes. Serve immediately over buttered noodles. Garnish with chopped parsley. Garnish side with saut�ed cherry tomatoes and pour a good red wine.
