Recipe(tried): Russian Tea Room Beef a la Stroganoff

This is about as good as it gets! From the Original Russian Tea Room
(New York City):

Beef a la Stroganoff No. 2060 Yields 4 Servings

4 Oz Peanut Oil
1/2 Cup Dry White Wine
2 Lb Filet Mignon, Cut Into Strips 2 1/2" Long by 1/4" Thick
1 Tbls Tomato Puree
2 Tbls Prepared Mustard
2 Cups Strong Beef Stock
1 Medium Onion, Chopped Fine
1 1/2 Cups Sour Cream
1/2 Lb Button Mushrooms, Quartered

Heat half the oil to the point of smoking in a heavy saute pan over very, very
high heat.
Add half the meat, seasoned with salt and pepper.
Sear evenly on all sides.
Remove the meat using a slotted spoon.
Set aside.

This is about as good as it gets! From the Original Russian Tea Room
(New York City):

Beef a la Stroganoff No. 2060 Yields 4 Servings

4 Oz Peanut Oil
1/2 Cup Dry White Wine
2 Lb Filet Mignon, Cut Into Strips 2 1/2" Long by 1/4" Thick
1 Tbls Tomato Puree
2 Tbls Prepared Mustard
2 Cups Strong Beef Stock
1 Medium Onion, Chopped Fine
1 1/2 Cups Sour Cream
1/2 Lb Button Mushrooms, Quartered

Heat half the oil to the point of smoking in a heavy saute pan over very, very
high heat.
Add half the meat, seasoned with salt and pepper.
Sear evenly on all sides.
Remove the meat using a slotted spoon.
Set aside.
Repeat with the remaining oil and meat.
Remove the meat and set aside.
Reduce heat to minimum.
Pour off the excess fat.
Saute the onion until translucent.
Add the mushrooms.
Cook thoroughly.
Deglaze the pan with the wine by pouring the wine in and scraping up the
browned juices and bits.
Reduce until almost completely evaporated.
Add the tomato puree and mustard.
Add the beef stock.
Cook until reduced by 2/3.
Lower the heat.
Whisk in the sour cream - DO NOT ALLOW THE SAUCE TO BOIL, it will curdle.
Return the meat to the pan.
Heat through.
Serve over boiled white rice.