Beef Stroganoff

Method

1. Season the ribeye with the salt and black pepper.
2. Heat the vegetable oil in a pan over high heat 1 tbsp in a large skillet, brown the ribeye in batches for 30 sec half the beef, spreading quickly and leaving untouched, flip, brown for 30 sec leaving untouched, then remove immediately onto a plate.
3. Add the vegetable oil, then brown the ribeye remaining beef.
4. Heat the pan over medium-high heat, add the butter, melt, add the onion, cook through for 1 min, then add the mushrooms.
5. Cook the mushrooms until golden, then deglaze the pan scrape bottom of pan to release golden bits.
6. Add the plain flour, then cook through stirring occasionally for 1 min.
7. Add the beef stock until combined half the broth, then remaining broth.
8. Add the sour cream and dijon mustard.
9. Simmer, heat through over medium-low heat, reduce for 5 min until consistency of pouring cream, then season with the salt and black pepper to taste.
10. Add the ribeye, simmer for 1 min, then remove.
11. Serve with the pasta, then garnish with the chives.