Brandy Beef Fillet with Sour Cream - serves 4

2 cups beef stock
1 pound beef fillet sliced
2 tbsp unsalted butter
3 tbsp vegetable oil
1 small onion sliced
1/2 red bell pepper sliced
1/2 yellow bell pepper sliced
1/2 cup dill pickles chopped
1/4 cup brandy
2 cups whipping cream
5 tsp sweet Hungarian paprika
12 ounces fettuccine
1 tbsp fresh lemon juice
6 drops hot pepper sauce
Sour cream
2 tbsp fresh parsley chopped

Boil beef stock in a heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Set aside.
Season beef with salt and pepper. Melt butter in a heavy large skillet over high heat. Add beef and saut‚ to desired doneness, about 4 minutes for medium. Transfer to a bowl.
Heat oil in a heavy large deep skillet over high heat. Add onion, bell peppers and pickles and saut‚ 3 minutes. Remove skillet from heat. Add brandy and ignite with a match.
When flames subside, return skillet to heat. Add reduced stock, cream and paprika. Simmer until reduced to sauce consistency, stirring occasionally, 15 minutes.
Meanwhile, cook fettuccine in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain thoroughly. Add beef, lemon juice and hot pepper sauce to cream sauce. Season with salt and pepper. Stir until heated. Divide fettuccine among plates. Spoon beef and sauce over. Garnish with sour cream and parsley