Beef Medallions With Sour Cream Sauce

Trim all fat from beef. Cut the fillets into 12 crosswise pieces of equal size, about 1/2-inch thick.

Melt 2 tbsp of butter in a skillet large enough to hold the pieces comfortably without crowding. Add the pieces of filet and cook over moderately high heat about 35-40 seconds. The pieces should be nicely browned on one side.

Turn the pieces and cook for about 30-45 seconds on the other side. Immediately transfer the pieces to a warm serving platter.

Add the mushrooms to the skillet and stir. Add the shallots and cook for about 15 seconds. Stir in the vinegar and capers. Add the sour cream and stir well.

Let the sauce come to a simmer. Add any juices that have accumulated around the steak on the serving platter. Remove the skillet from the heat and swirl in the remaining butter.

Pour the sauce over and around the steak and sprinkle the dill on top.