This dish is traditionally made with tenderloin, but we prefer less expensive cuts that have more flavor. If you do use tenderloin, try to find the less expensive tips, the tapered “tail,” or a portion from the sirloin or butt end. Seasoning and browning the beef in chunks and then cutting them into strips before adding back to the pan ensures a nice, browned crust and perfectly done meat.
Cut into 2-inch cubes or chunks:
Season with:
Heat in a large skillet over medium-high heat:
Add the meat in batches, cooking until well browned on all sides, about 6 minutes per batch. Transfer to a cutting board. Pour out any excess fat, reduce the heat to medium, and melt in the skillet:
Add and cook, stirring until softened, about 5 minutes:
Use a wooden spatula to scrape the browned bits off the bottom of the skillet as the moisture from the onions loosens them. Add:
Cook, stirring, until the liquid released by the mushrooms has evaporated, about 8 minutes. Add:
Simmer for 10 minutes. Meanwhile, cut each browned beef cube into three slabs and then slice into ¼-inch-thick strips. Stir into the liquid in the skillet:
Return the meat and any accumulated juices to the skillet. Simmer—do not boil—until the meat is heated through but still medium-rare, about 2 minutes. Stir in:
Serve immediately over: