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Beef Stroganoff

    3 1/2 tablespoons butter
    1 tablespoon all-purpose flour
    1 cup beef broth
    1 (1 lb.) piece beef tenderloin, trimmed, sliced 1/4 inch thick,
      then cut into 1-inch pieces
    2 tablespoons olive oil
    1/2 cup thinly sliced shallot
    2 oz. sherry
    3/4 lb cremini mushrooms, trimmed and halved (quartered if large)
    3 tablespoons sour cream at room temperature
    1 teaspoon Dijon mustard
    2 tablespoons chopped fresh dill
    1/2 teaspoon salt
    1/4 teaspoon black pepper

Melt 1 1/2 tablespoons butter in a small heavy saucepan over
moderate heat and whisk in flour, then cook roux, whisking
constantly, 2 minutes. Add broth in a slow stream, whisking
constantly, and bring to a boil. Reduce heat and simmer, whisking
occasionally, 3 minutes. Remove from heat and keep warm.

Pat beef dry and season well with salt and pepper. Heat 1 tablespoon
butter with 1 tablespoon oil in a 12-inch heavy skillet over
moderately high heat until foam subsides. Saute beef in two batches,
turning once, until browned on both sides but still pink inside,
about 1 minute. Transfer to a plate with a slotted spoon.

Heat remaining tablespoon butter with remaining tablespoon oil in
same skillet over moderately high heat until hot but not smoking,
then saute shallots, stirring occasionally, until golden brown,
about 3 minutes. Add mushrooms and saute, stirring occasionally,
until liquid mushrooms give off is evaporated and mushrooms are
browned, about 8 to 10 minutes. Add sherry and deglaze pan. Return
meat with its juices to skillet and stir to combine, then transfer
to a platter.

Reheat sauce over low heat (do not let boil), then whisk in sour
cream, mustard, dill, salt, and pepper. Pour sauce over beef and
serve immediately with buttered egg noodles.