Instructions: Combine flour, salt and pepper in a shallow dish. Lightly coat meat in seasoned flour.

Heat oil in a large skillet over medium-high heat. Add the meat; quickly saute until medium-rare, about 2 minutes a side. Remove meat to a warm platter; set aside.

Add stock to skillet. Stir with a fork to release the caramelized bits stuck to the bottom of the pan. Turn heat to low; stir in mustard, horseradish and sour cream. Cook sauce over low heat until it is hot but not boiling. Pour over meat, sprinkle with chopped parsley, and serve.

Yields 3 to 4 servings.

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