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Chef Don's
Favorite Beef Recipes
Beef Stroganoff
Serves 4
2 lbs. Beef Tenderloin
2 Tbsp. Oil
2 Tbsp. Butter
1/4 cup Shallots, finely chopped
1 lb. Button Mushrooms, quartered
1 cup Beef Stock
2 Tbsp. Cognac
3/4 cup Crème Fraîche or Sour Cream
1 Tbsp. Dijon Mustard
1 Tbsp. Dill, chopped
1 Tbsp. Paprika
Salt and Pepper to taste
Trim the tenderloin and cut into thin rectangular
strips. Pat the tenderloin dry with paper towels and season with salt
and pepper. Heat the oil in a sauté pan until hot. Working in
batches sear the meat on all sides. When the meat is seared remove from
the pan. Add the butter to the sauté pan and melt. Add the
shallots and sauté until opaque. Add the mushrooms and
sauté until the mushrooms have lost their liquid and it has
evaporated, about 10 minutes. Add the cognac and flame. Add the beef
broth and simmer until the liquid just thickens, about 15 minutes. Add
the beef back into the pan and add the mustard and cream. Stir until
the meat is hot but still medium rare, about 2-4 minutes. Add the dill
and season with salt and pepper. Serve over noodles.
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