Tender strips of beef filet, pan-seared then smothered in a rich, luscious sauce layered with sautéed mushrooms and sweet onions, sour cream and Madeira wine. Serve over a bed of hot buttered noodles and you’ve got a classic dish worth remembering!
Beef stroganoff is truly a classic with history dating back to the 1800s, named for a Russian Count. It was quite a popular dish in the mid-century – that is the 1950s and 1960s – and served by my Grandmother for many a dinner party. But sadly, it is seldom seen on menus these days and many iterations of the recipe often left the dish somewhat unremarkable. But not this version – this version from the early 60s and is made using tender cuts of prime beef filet.
First there’s that rich sauce. Start with fresh cremini mushrooms, sweet onions and fresh garlic, sautéed in butter and olive oil. Then simmered in a hearty beef stock deepened with thick, savory tomato paste. Finish by stirring in sour cream along with a generous splash of Madeira wine.
The meat is key to this dish so don’t skimp on a cheap cut of meat. Traditionally this dish is made using beef sirloin steaks, but using filets turns this dish into something truly special. The beef is sliced into strips then dusted with flour and quickly pan seared. A sharp knife and partially freezing the meat makes this an easy task.
Serve over hot buttered noodles, a sprinkling of freshly chopped parsley and a slice of crusty bread. It’s not a complicated dish though the flavors will leave your guests thinking you’ve cooked for hours.
Beef Filet Stroganoff
2 to 3 beef filet steaks, 7 to 8 ounces each
2 teaspoons kosher salt
½ cup flour
1 teaspoon freshly cracked black pepper
10 tablespoons butter, divided
1-½ tablespoons olive oil
8-ounces fresh Cremini mushrooms
1 cup chopped sweet onions
½ teaspoon chopped garlic
2-½ cups of beef stock
½ teaspoon concentrated beef base, such as Better than Bouillon
2 tablespoons tomato paste
1 cup sour cream
2 tablespoons Madeira wine
1 package egg noodles, 16-ounces
For serving: chopped fresh parsley and crusty bread
Slice the steaks into ¼” thick slices*. Spread the meat out into a single layer and sprinkle with the kosher salt, seasoning both sides. Cover and let the meat rest at room temperature for about 20 to 30 minutes.
Place the flour and the black pepper in a shallow dish and whisk to combine.
Melt 3 tablespoons of the butter along with the olive oil in a large sauté pan placed over medium heat. When the butter and oil are hot, dredge the slices of meat in the flour and pepper and cook just until brown on both sides, about 1 to 2 minutes per side.
Don’t crowd the pan or the meat will steam and not brown. Transfer the cooked steak to a plate while you cook the mushrooms and onion. Keep the remaining flour for the sauce.
Melt an additional 3 tablespoons of butter in the skillet. Add the onions along with the mushrooms, scraping up any brown bits left in the pan from the steak.
Continue cooking over medium heat until the onions are translucent and the mushrooms are tender, about 7 to 10 minutes. Add the chopped garlic and cook for an additional 3 minutes.
Add 2 tablesppons butter and when melted measure out ¼ cup of the remaining flour and sprinkle over the onions, mushrooms, and garlic.
Stir, blending the flour into the mushrooms and onions; cook for an additional 3 to 4 minutes. Pour in the stock along with the concentrated beef base and blend into until the sauce is smooth. Add the tomato paste, stirring into the sauce. While the sauce cooks, prepare the noodles according to the package directions. Toss with the remaining butter and keep warm while the sauce thickens.
Reduce the heat to low and stir int the sour cream and Madeira wine. Check for seasoning, adding kosher salt if needed to suite your taste.
Return the strips of beef to the sauce and cook until warmed through, about 10 minutes.
Serve over hot buttered noodles and sprinkle with chopped fresh parsley.
*Partially freezing the steak will make slicing the meat into strips much easier. Wrap the meat in parchment paper and freeze for about 30 minutes to 1 hour. Serves 3 to 4.
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Beef Filet Stroganoff
Equipment
- Large sauté pan
- Large stockpot, for cooking noodles
Ingredients
- 2 to 3 beef filet steaks, 7 to 8 ounces eachsalt
- 2 teaspoons kosher
- ½ cup flour
- 1 teaspoon freshly cracked black pepper
- 10 tablespoons butter, divided
- 1-½ tablespoons olive oil
- 8 ounces fresh Cremini mushrooms, sliced
- 1 cup chopped sweet onions
- ½ teaspoon chopped garlic
- 2-½ cups beef stock
- ½ teaspoon concentrated beef base, such as Better than Bouillon
- 2 tablespoons tomato paste
- 1 cup sour cream
- 2 tablespoons Madeira wine
- 1 package egg noodles, 16-ounces
- For serving: Chopped fresh parsley and crusty bread
Instructions
- Slice the steaks into ¼” thick slices*. Spread the meat out into a single layer and sprinkle with the kosher salt, seasoning both sides. Let the meat rest at room temperature for about 20 to 30 minutes.
- Place the flour and the black pepper in a shallow dish and whisk to combine.
- Melt 3 tablespoons of the butter along with the olive oil in a large sauté pan placed over medium heat.
- When the butter and oil are hot, dredge the slices of meat in the flour and pepper and cook just until brown on both sides, about 1 to 2 minutes per side. Don’t crowd the pan or the meat will steam and not brown. Transfer the steak to a plate while you cook the mushrooms and onion. Keep the remaining flour for the sauce.
- Melt an additional 3 tablespoons of butter in the skillet. Add the onions along with the mushrooms, scraping up any brown bits left in the pan from the steak. Continue cooking over medium heat until the onions are translucent and the mushrooms are tender, about 7 to 10 minutes. Add the chopped garlic and cook for an additional 3 minutes.
- Add 2 tablespoons butter and when melted measure out ¼ cup of the remaining flour. Sprinkle over the onions, mushrooms, and garlic, stirring to blend the flour into the mushrooms and onions; cook for an additional 3 to 4 minutes.
- Pour in the stock along with the concentrated beef base and stir until the sauce is smooth. Add the tomato paste, stirring into the sauce.
- While the sauce cooks, prepare the noodles according to the package directions. Toss with the remaining butter while the sauce thickens.
- Reduce the heat to low and stir in the sour cream and Madeira wine. Check for seasoning, adding extra kosher salt if needed.
- Return the strips of beef to the sauce and cook until warmed through, about 10 minutes.
- Serve over hot buttered noodles and sprinkle with chopped fresh parsley.
