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You may be able to find more information about this and similar content on their web site. Season the steak with salt and pepper, then heat 1 tablespoon of the olive oil in a heavy skillet over medium high heat. Add half the meat to the pan and brown it quickly, about 2 minutes. Remove the first batch to a bowl and cook the rest of the meat. Remove and set all the meat aside.
Add the remaining 1 tablespoon olive oil to the pan and add the onion, carrots, and mushrooms. Cook until the mixture is deep golden brown, about 5 minutes. Turn off the heat and add the brandy and 2 cups of the stock. Stir, scrape the bottom of the pan, and turn the heat to medium-high.
Cook to reduce the liquid by about a third, 3 to 4 minutes. 4 cup stock and the cornstarch with a fork. Pour the slurry into the skillet and cook until the sauce thickens, about 1 to 2 minutes. Stir in the sour cream and Dijon. Add the beef and stir over low heat until the mixture is nice and piping hot. Taste and adjust seasonings as you like.