Beef Stroganov

Also see Delia, p 165 

Note: Keller purees some of the mushrooms into the sauce. Like this idea, though I'd saute them first. 

Simplyrecipes.com

Serves 4

It helps to cut thin strips of the beef by putting the meat into the freezer for 20 to 30 minutes first.

INGREDIENTS

• 3 oz butter

• 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2 1/2-inch long strips

• 1/3 cup chopped shallots

• 8 oz cremini mushrooms, sliced

• Salt to taste

• Pepper to taste

• 1/8 teaspoon nutmeg

• 1/2 teaspoon of dry tarragon or 2 teaspoons of chopped fresh tarragon

• 8 fl oz of sour cream at room temperature

METHOD

• 1. Melt half the butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef.

  2. You want to cook the beef quickly, browning on each side, so the temp needs to be high enough to brown the beef, but not so high as to burn the butter. You may need to work in batches.

  3. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.

  4. In the same pan, reduce the heat to medium and add the shallots.

  5. Cook the shallots for a minute or two, allowing them to soak up any meat drippings. Remove the shallots to the same bowl as the meat and set aside.

  6. In the same pan, melt the rest of the butter. Increase heat to medium high and add the mushrooms.

  7. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.

  8. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not).

  9. Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle.

  10. Stir in the beef and shallots. Add salt and pepper to taste.

  11. Serve immediately over egg noodles, fettucine, potatoes, or rice.

Gourmet.com

Filet mignon with Stroganov Sauce

SERVES 4

Gourmet.com (November 2006)

We couldn’t improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate.

• • 6 oz dried egg noodles 

  • 1 medium onion, halved lengthwise 

  • 2 tablespoons vegetable oil 

  • 4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons) 

  • 1 1/4 teaspoons salt 

  • 3/4 teaspoon black pepper 

  • 2 garlic cloves, thinly sliced 

  • 1/2 lb sliced white mushrooms 

  • 1/4 cup brandy 

  • 3/4 cup reduced-sodium beef broth 

  • 2 tablespoons Worcestershire sauce 

  • 3/4 cup sour cream 

Method:

• 1. Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander.

  2. Meanwhile, thinly slice onion.

  3. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry.

  4. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs.

  5. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes.

  6. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.

  7. Add brandy and boil until evaporated, about 1 minute.

  8. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.

  9. Remove from heat and stir in sour cream.

  10. Toss noodles with some of sauce and serve remaining sauce over steaks.