Beef Stroganoff with Tenderloin
Credit: Joyce Kray
Ingredients
- 2 1/2 Pounds Filet of Beef, Tenderloin, sliced
- 1 1/2 Pounds Mushrooms, fresh, sliced
- 2 Tablespoons Butter
- 1 Tablespoon Cooking Oil
- 3 Tablespoons Green Onion
- 1/4 Teaspoon Salt
- Pinch Pepper
- 2 Tablespoons Butter
- 1 Tablespoon Cooking Oil
- 1/4 Cup Dry White Vermouth
- 1 Cube Beef Bouillon, Add Water
- 1 Cup All Purpose Cream
- 2 Teaspoons Cornstarch
- 1 Tablespoon Cream, Blend w/cornstarch
Directions
- Sauté the mushrooms in a heavy 9 to 10 inch enameled skillet in hot butter and oil for 4 to 5 minutes to brown them lightly. Stir in the onions and cook for a minute longer. Season the mushrooms and scrape them into a side dish.
- Remove all surrounding fat and filament, and cut the filet into small pieces about 1 inch across and 1/4 to 1/2 inch thick. Dry thoroughly on paper towels.
- Place the butter and oil in the skillet and set over moderately high heat.
- When the butter foam begins to subside, sauté the beef a few pieces at a time, for 2 to 3 minutes on each side to brown the exterior but keep the interior red.
- Set the beef on a side dish, and discard sautéing fat (I save this – it comes in handy for all kinds of things, especially gravies).
- Pour the wine and bouillon into the skillet and boil it down rapidly, scraping up coagulated cooking juices, until liquid is reduced to about 1/3 cup.
- Beat in the cream, then the cornstarch mixture; Simmer a minute.
- Add the sautéed mushrooms and simmer a minute more.
- The sauce should have a slight liaison (be lightly thickened); Correct seasoning.
- Return beef to the skillet along with any juices which may have escaped.
- Baste the beef with the sauce and mushrooms and serve immediately.
NOTE:
This recipe is tedious but if you spend the $ on Fillet Mignon, follow recipe closely.