Tenderloin stroganoff with wild mushrooms and cognac.
SHOPPING: Tenderloin for premium texture. Mixed wild mushrooms (chanterelles, porcini, shiitake).
Ingredients
Scale
Measurement units
- 1 ½ lb Beef tenderloin, sliced
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 4 tbsp Butter
- ¼ cup Shallots, minced
- 1 lb Mixed wild mushrooms
- 3 sprigs Fresh thyme
- ¼ cup Cognac
- 1 cup Beef stock
- 1 tbsp Dijon mustard
- ¾ cup Crème fraîche
- 2 tbsp Fresh chives
Ingredients
Scale
Measurement units
- 1 ½ lb Beef tenderloin, sliced
- 1 tsp Salt
- 2 tbsp Vegetable oil
- 4 tbsp Butter
- ¼ cup Shallots, minced
- 1 lb Mixed wild mushrooms
- 3 sprigs Fresh thyme
- ¼ cup Cognac
- 1 cup Beef stock
- 1 tbsp Dijon mustard
- ¾ cup Crème fraîche
- 2 tbsp Fresh chives
Instructions
Sear the beef
Season tenderloin with salt. Sear in batches until browned but rare inside. Set aside.
Equipment
- large skillet
Ingredients
- beef (1 ½ lb)
- salt (1 tsp)
- oil (2 tbsp)
Cook the mushrooms
Add butter. Cook shallots 2 minutes. Add mushrooms and thyme, cook until golden, 10 minutes.
Equipment
- large skillet
Ingredients
- butter (4 tbsp)
- shallots (¼ cup)
- mushrooms (1 lb)
- thyme (3 sprigs)
Make the sauce
Remove from heat, add cognac, return to heat and flame. Add stock, reduce by half. Stir in Dijon. Off heat, fold in crème fraîche. Return beef.
Equipment
- large skillet
Ingredients
- cognac (¼ cup)
- stock (1 cup)
- Dijon (1 tbsp)
- crème fraîche (¾ cup)
Plate over noodles
Serve over noodles. Garnish with chives.
Ingredients
- chives (2 tbsp)
Before you cook
Cook notes
- • SHOPPING: Tenderloin for premium texture. Mixed wild mushrooms (chanterelles, porcini, shiitake).
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?
