Step 1

Season the tenderloin tips with salt and pepper, then place in a bag and toss with the 2 tablespoons of flour.

Step 2

Melt 2 tablespoons butter in a large skillet then sauté the mushrooms over medium heat, for about 5 minutes. Remove the mushrooms to a bowl.

Step 3

Melt 2 more tablespoons of butter and cook the onion for 3-5 minutes, stirring occasionally.

Step 4

Add in the tenderloin tips and brown the meat for 3-5 minutes.

Step 5

Push the meat and onions to one side of the pan, then deglaze the pan with the brandy.

Step 6

When the brandy has all evaporated, stir in the broth and mustard and mix well to combine. Reduce heat and simmer for about 20 minutes.

Step 7

Add in the sour cream, and stir to combine. Serve hot with shoestring potatoes, mashed potatoes, or egg noodles.