Tip : You can get tenderloin tips at most super markets. These off cuts are a lot less expensive then the whole tenderloin and are perfect for this dish.
Ingredients
- 8 oz beef filet mignon steaks - (4 oz ea) or one pound of tenderloin tips
- 1 tbsp unsalted butter
- 1-2 tbsp oil
- 1 large Spanish onion peeled and sliced
- 3 dill pickles sliced lengthwise and in quarters
- 2 tbsp all-purpose flour
- 1/2 tbsp black pepper
- 1/2 tbsp paprika
- 1/2 cup red wine
- 1/2 cup beef broth consommé
- 1/2 cup sour cream
- 1/2 cup sliced white mushrooms
Instructions
- Gather all ingredients before starting recipe.
Pasta
- Gnocchi, fettuccini, or spaetzle are equally good served with this dish. Whichever is being used, the pasta should be prepared before starting the beef stroganoff and kept warm in a container that may be reheated at the last moment before serving.
Beef
- Bring sour cream to room temperature.
- Peel, cut in half and slice one Spanish onion into 1/4" slices, slice white mushrooms into 1/4" slices and slice 2-3 dill pickles into thin spears and reserve.
- Cut room temperature beef into 1" cubes. Mix 2 tablespoons of flour with 1/2 tablespoon ground black pepper and 1/2 tablespoon of kosher salt in a zip lock plastic bag. Add the cubed beef turning to coat each piece evenly.
- Heat a medium sized sauce pan over high heat for a minute or so, then add 1 tablespoon oil and butter and heat until bubbly and hot.
- Add beef and sear until each piece forms a crust, about 1-2 minutes per side. Don't crowd the beef or stir or move around; when done on one side, turn and sear the second side. When seared on all sides, remove beef to a platter and keep warm tented with aluminum foil.
- With the setting still on high heat, add onions and cook for 2 - 3 minutes. The onions should be crisp tender and not soggy. If the pan seems dry, add a little oil, and stir once or twice to evenly cook onions. Remove onions to the platter with the seared beef, but keep separately to one side.
- With the setting still on high heat, add wine and consommé scraping up the bits from the bottom of the pan and simmer until the liquid is reduced by half.
Staging
- The cooking process may be stopped here to allow for the preparation/completion of the noodles/pasta being served. The pasta should be cooked at this point and if done ahead, should be reheated and either placed on a serving dish or on individual rimmed plates which have been pre-heated in the oven. Once the pasta is hot, the Stroganoff may be completed.
Final Steps
- Return beef and onions to the reduced sauce and liberally sprinkle the beef and onions with paprika, then add the sliced mushrooms and gently fold the mushrooms into the beef/onion mixture to heat through, 2- 3 minutes on high heat. The mushrooms are not to be cooked and should retain their bright white look.
Plating
- Once the mushrooms have been heated through, spoon a generous portion of the Stroganoff on top of the pasta in individual serving dishes and garnish with slivered dill pickles. Add a few dollops of sour cream to each serving, sprinkle with a little more paprika and serve.