As cold weather approaches we start leaning toward comfort foods, like Beef Stroganoff. But let’s face it, the best thing about this dish are the mushrooms, the sauce, the pasta or mashed potatoes. The beef within the dish is usually….well, so-so. Typically made with chuck roast or sirloin, the meat tends to be a little dry and chewy. It doesn’t just melt in your mouth like this version of Beef Stroganoff, made with seared filet mignon. This is Gourmet Stroganoff, suitable for the fanciest of your dinner parties.

(not your typical) Beef Stroganoff

1 pound uncooked wide egg noodles
1/4 cup butter
2 Beef tenderloins (filet mignon)
Kosher salt and freshly-cracked black pepper
4-5 shallots, thinly sliced
1/2 lb. baby bella mushrooms, sliced
3 cloves garlic, minced or pressed
Fresh thyme
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 1/2 cups beef stock (can be made with Better than Bouillon so you can adjust the strength and saltiness)
1 tablespoon Worcestershire sauce
1/2 cup sour cream
chopped fresh tarragon (optional)

Stroganoff is typically served on wide egg noodles. It can also be served on mashed potatoes, which sounds delicious! 

Slice the shallots and baby bella mushrooms very thin. Melt 4 tablespoons of butter in a large sauté pan over medium-high heat. Once it has melted, add the shallots and sauté for about 2 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Press the garlic into the mushroom mixture and sauté for 1-2 minutes.

Sprinkle in the flour and stir to incorporate the flour into the mushrooms. 

Add the white wine, beef stock and Worcestershire sauce and cook while stirring until it thickens. Stir in the sour cream. Adjust to taste with salt and pepper. If it is too thick add some water. Keep on very low heat as you prepare the beef filets.

Generously salt and pepper your filets with Kosher salt and fresh cracked black pepper. Heat a grill pan (or grill) until hot. Sear the tenderloins about 3 minutes per side so they are brown and seared on the outside.

Remove to a cutting board and slice thin.

Fold the meat slices into the mushroom sauce. Don’t worry if the meat looks very rare on the inside. It will cook a bit more as the meat slices are folded into the hot mushroom sauce.

Serve warm over egg noodles or mashed potatoes, garnished with a sprinkle of tarragon or parsley and an extra twist of black pepper, if desired. Great with an Lemon Arugula Salad, recipe to come.

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Better Than Beef Stroganoff

A delicious new take on beef stroganoff which replaces beef chuck with rare filet mignon

Course: Main Course

Servings: 4 people

Author: GalleyPirate

Ingredients

• 1 lb Wide egg noodles
• 1/4 cup Butter
• 2 Beef tenderloins (filet mignon)
• Kosher salt
• Black pepper, freshly cracked
• 4-5 Shallots, thinly sliced
• 1/2 lb Baby bella mushrooms, thinly sliced
• 3 Garlic cloves, pressed or minced
• 2 tsp Herbs of Provence (or 1 tsp thyme)
• 3 tbsp Flour
• 1/2 cup Dry white wine
• 1 1/2 cups Beef stock (can be made with Better than Bouillon so you can adjust the strength and saltiness)
• 1 tbsp Worcestershire sauce
• 1/2 cup Sour cream
• Chopped tarragon for garnish (optional)

Instructions

• Boil the pasta. Rinse in cool water and set aside
• Slice the shallots and baby bella mushrooms very thin. Melt 4 tablespoons of butter in a large sauté pan over medium-high heat. Once it has melted, add the shallots and sauté for about 2 minutes. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft. Press the garlic into the mushroom mixture, add the Herbs of Provence or thyme and sauté for 1-2 minutes.
• Sprinkle in the flour and stir to incorporate the flour into the mushrooms. Add the white wine, beef stock and Worcestershire sauce and cook while stirring until it thickens. Stir in the sour cream. Adjust to taste with salt and pepper. If it is too thick add some water. Keep on very low heat as you prepare the beef filets.
• Generously salt and pepper your filets with Kosher salt and fresh cracked black pepper. Heat a grill pan (or grill) until hot. Sear the tenderloins about 3 minutes per side so they are brown and seared on the outside. Remove to a cutting board and slice thin.
  
• Fold the meat slices into the mushroom sauce. Don't worry if the meat looks very rare on the inside. It will cook a bit more as the meat slices are folded into the hot mushroom sauce.
• Serve warm over egg noodles or mashed potatoes, garnished with a sprinkle of tarragon or parsley and an extra twist of black pepper, if desired.

Notes