Filet mignon with mushrooms

750 g beef tenderloin

1 kg chopped mushrooms

120 g butter
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salt

ground black pepper

40 g wheat flour

100 g sour cream

80 g dry white wine

Mushrooms fry in butter for 5 minutes. Sprinkle with salt, pepper, flour, add the sour cream and mix. Sliced portions of meat sprinkled with salt, pepper and fry in butter. Add dry white wine, bring to a boil and keep for 1-2 minutes. Served on a platter in the center of which lay the mushrooms, and around - the pieces of meat.