In a large dutch oven, saute onion and shallot in 1 Tbl. butter until just tender, add in garlic and saute an additional minute, remove and reserve.
Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
Sear the sliced beef in remaining butter, reserve.
Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly. Remove from heat and stir in sour cream.
Return onions, mushrooms, and sliced beef to the pot and heat through.
Serve over buttered noodles, with a sprinkling of fresh parsley.
