Cut the meat into finger-thick strips. Finely chop the shallots. Cut the mushrooms into fine slices. Cut the beet into strips. Wash the parsley, shake dry and chop finely.
Season the meat sufficiently with pepper, season moderately with salt and sear in hot olive oil. Transfer to a plate and keep warm.
Roast shallots and mushrooms in butter until golden brown. Extinguish with red wine. Add the roast stock and boil everything together to half. Add the beet and the juice of the fillet tips. Cook again a little bit. Next, add the cold butter, stirring continuously to thicken the sauce.
Add the meat to the sauce and heat again briefly. Serve the meat and garnish with a dollop of sour cream and dill. Baked potatoes go very well with it.
Our tip: Use high-quality red wine for a particularly fine taste!
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