Start by gathering all ingredients. Cut the beef fillet into bite-sized pieces. Chop the red onion and garlic, and slice the mushrooms. This prep makes the cooking process smooth and quick.

In a hot skillet, add a splash of olive oil and a small pat of butter. Once it’s sizzling, add the beef fillet. Don’t crowd the pan; you want a good sear. Cook until browned but still tender, about 2-3 minutes. Remove and set aside.

In the same skillet, add the chopped red onion and garlic. Sauté until the onion becomes translucent, about 3-4 minutes. This stage fills your kitchen with an inviting aroma.

Now toss in the mushrooms and sprinkle with smoked paprika. Cook for another 5 minutes until the mushrooms are tender. The magic is happening here!

Pour in the brandy. Be careful—the alcohol will flame up! Scrape up any tasty bits stuck to the bottom of the pan. This adds deep flavor.

Reduce the heat and stir in the sour cream and balsamic vinegar. Mix it well until combined.

Add the seared beef back into the pan. Cook everything together for another 2-3 minutes, allowing the flavors to meld perfectly.

Finish with a squeeze of lemon juice and a sprinkle of fresh parsley. Give it a good stir before serving—it makes a world of difference!