Filet Mignon Beef Stroganoff |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Tender Beef Chunks in a Creamy Sauce with shallots, mushrooms, mustard and fresh dill Ingredients:
3 1/2 tablespoons unsalted butter |
1 tablespoon all-purpose flour |
1 cup beef stock or 1 cup store bought broth |
1 lb beef tenderloin, trimmed sliced 1/4 inch thick and cut into 1 inch pieces |
salt & freshly ground black pepper |
2 tablespoons olive oil |
1/2 cup thinly sliced shallot |
3/4 lb cremini mushroom (trimmed and halved or quartered if large) |
3 tablespoons sour cream, at room temperature |
1 teaspoon dijon mustard |
2 tablespoons chopped fresh dill |
buttered wide egg noodles |
Directions:
1. Melt: 1 1/2 tablespoons butter in a 1 quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally for 3 minutes. Remove from heat and cover to keep warm.
2. Pat beef dry and season well with salt and pepper. heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate.
3. Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, about 8 to 10 minutes.
4. Return meat, with its juices, to skillet and stir to combine, then transfer to a platter.
5. Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper (do not let boil). Pour sauce over beef and serve with noodles.
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