Preheat oven to 160ºC.Mix the dry mustard powder and paprika together and rub onto the beef fillet. Season with salt and pepper.Heat the olive oil and butter in a heavy based pan and brown the meat on all sides.Remove the meat from the pan and place into an oven dish (a Romertöph works very well).In the same pan, fry the onions with the brown sugar on medium heat until the onions are caramelised. Add the garlic, thyme leaves and mushrooms and sauté for 5 minutes. Remove from the heat and add the red wine. Season with salt and pepper and pour the sauce over the meat.Bake in the preheated oven for approximately 50 minutes or until the meat is cooked to your preference.Remove the meat from the baking dish. Cover loosely with foil and rest for 10 minutes.Pour the red wine mushroom sauce into a saucepan and cook until reduced. Add the sour cream and heat through (don’t cook).Serve the beef fillet with the sauce.Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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