4 lbs. beef tenderloin
Ground black pepper and salt
2 tbsp. flour
2 c. hot canned consomme or beef stock
2 tsp. prepared mustard
1/2 c. sour cream
8 tbsp. butter
2 tbsp. shallots (or 1 1/2 tsp. chopped onions)
2 tbsp. tomato juice
2 tbsp. sherry wine or cooking sherry

Cut meat across the grain into strips 2 x 1/2 x 2 1/2 inches. Sprinkle lightly with salt and pepper and refrigerate 2 hours. Prepare 6 ounces Oh Canada wild rice using basic cooking method. Drain well. Melt 4 tablespoons of the butter in a heavy skillet. Put in just enough meat and onions to cover the bottom. Brown quickly on all sides. In a saucepan melt 4 tablespoons butter. Blend in flour. Stir in consomme or stock. Mix quickly and thoroughly until sauce is smooth and begins to thicken. Add tomato juice, sherry wine and mustard. Blend in sour cream and heat 2 to 3 minutes. Adjust seasonings. Add meat and toss lightly. Serve at once over wild rice.