BEEF TENDERLOIN STROGANOFF

I’ve made it with Top Round. I’ve made it with Sirloin. But, nothing compares to the version here made with Beef Tenderloin.

Beef Tenderloin, Filet Mignon, takes away the issue of chewy beef in Beef Stroganoff. You can slice Top Round as thin as you like, but it is still tough unless you cook it for an hour or so, braise if you will. With Filet Mignon, a long cook is not necessary. However, to do the mushrooms and onions properly involves a little time and patience. They should be caramelized for at least 20 minutes, low and slow. This will unleash the beautiful flavors of the mushroom and onions. Take your time with this step. As or the filet, I pan sear it really hot, no more than rare. Then, lit it sit for a while and slice thin to finish the cooking in the simmering, savory sauce that has fresh thyme, a little garlic, sour cream, and Dijon mustard.

Buttered, wide egg noodles are kind of expected, but any pasta will do like pappardelle or even shells. Use your favorite pasta. Be sure to garnish with a little chopped chives.

Note: I prefer to cook the filets whole, then slice thin just before serving. You can slice the beef before hand, but sometimes this allows it to overcook…and a filet mignon should not be overcooked!

Ingredients:

• Olive oil

• Unsalted butter

• 8-10 ounce Filet Mignon, butterflied 1 inch if thick

• Kosher salt and black pepper

• 8 ounces mushrooms, white or cremini

• 1 small onion, quartered and sliced into slivers

• 1/2 tsp fresh thyme

• 1 garlic clove, minced

• 1/2 cup low-sodium beef stock

• 1/2 cup low-sodium chicken stock

• 1/4 cup dry sherry

• 1 tbsp Wordcestershire

• 1 tsp Dijon mustard

• 1/2 cup cram

• 1/2 cup sour cream

• 6 ounces wide egg noodles

• Chopped chives

Directions:

• Season the filet with salt and pepper. To a medium to large skillet over medium high heat, add 1 tbsp olive oil then 1 tbsp unsalted butter. When the oil is hot, add the filet and cook just until browned on both sides, about 1 1/2 minutes per side depending on how thick it is. Remove from skillet to a plate.

• Lower the heat to medium, add 1 tbsp olive oil and 1 tbsp unsalted butter then add the mushrooms and fresh thyme. Stir and cook for about 5 minutes then add the onions and garlic. Cook stirring and tossing for about 15 minutes until the mushrooms have lost all their liquid and are golden brown. Season with salt and pepper.

• Add the stocks, sherry, Worcestershire, and Dijon. Bring to a simmer and cook for about 15 minutes. Turn off heat and cover for another 15 minutes for the flavors to meld.

• Add the cream and the sour cream and stir in. Return heat to medium low and simmer for another 5 minutes. Add the cooked beef and the juices back to the skillet and simmer for about 5 minutes until the meat is cooked medium rare. Taste and reseason if necessary.

• Cook the egg noodles according to package directions (8 minutes). Drain, return to the pan and add 2 tbsp of butter, stir to coat.

• To serve, place some noodles on a plate or large bowl then spoon on as much mushrooms and beef sauce as you like. Garnish with chopped chives, serve with garlic bread.