Small dice <quantity>1</quantity> onion

Mince <quantity>4</quantity> garlic cloves

Roughly chop <quantity>1<unit>bunch</unit></quantity> of parsley

Add <quantity>1<unit>tbsp</unit></quantity> of olive oil to a skillet over medium heat

Fry <quantity>500<unit>g</unit></quantity> of cubed beef tenderloin in batches until golden brown. Place in a separate bowl

Add <quantity>1<unit>tbsp</unit></quantity> of butter and the diced onion. Sauté until translucent

Add the minced garlic and <quantity>1<unit>tbsp</unit></quantity> of olive oil. Sauté until fragrant

Add <quantity>¼<unit>cup</unit></quantity> of cognac and flambé with a lit match

Add <quantity>2<unit>tbsp</unit></quantity> of tomato paste and stir

Add <quantity>½<unit>cup</unit></quantity> of tomato passata and stir

Add <quantity>1<unit>tbsp</unit></quantity> of Dijon mustard and stir

Add <quantity>1<unit>cup</unit></quantity> of sliced white button mushrooms and stir

Add <quantity>1½<unit>cup</unit></quantity> of heavy cream and stir. Simmer for 5m to reduce

Season with salt and black pepper to taste

Return the fried meat to the pan, mix and let cook for 7m until tender

Remove from the stove and finish with some chopped parsley. The beef stroganoff is ready

Grab some rice and shoestring potatoes and enjoy!