Beef Filet Stroganoff
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!
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.
Notes
*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.