Beef Stroganoff (serves 4 when served over noodles or rice)

1-1/2 lb. (700 g) beef tenderloin	cut into thin 1 x 2-in. (2.5 x 5.1-cm) strips	brown					simmer until beef is reheated	add dill and season to taste
2 Tbs. butter			cook until translucent; deglaze pan	cook until liquid evaporates, 15 min.	reduce until sauce coats mushrooms	stir in
1/2 medium (60 g) onion	fine dice
8 oz. (225 g) button mushrooms	slice thickly
3/4 cup (180 mL) beef broth
2 Tbs. (30 mL) cognac
1 cup (230 g) sour cream
1 Tbs. (15 g) Dijon mustard
1 tsp. (1 g) dried dill weed
salt & pepper