Decadent Filet Mignon Stroganoff Delight
Indulge in the rich and creamy flavors of this Decadent Filet Mignon Stroganoff Delight, where tender pieces of filet mignon are enveloped in a luscious sauce of shallots, mushrooms, and a hint of dill. This dish puts a gourmet spin on the classic beef stroganoff, perfect for special occasions or a comforting dinner at home. Serve it over buttered wide egg noodles for a delightful meal that is sure to impress your family and friends.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Unsalted Butter
3.5 tablespoons (divided, for sauce and skillet)
All-Purpose Flour
1 tablespoon (for roux)
Beef Stock
1 cup (or store-bought broth)
Beef Tenderloin
1 lb (trimmed, sliced 1/4 inch thick and cut into 1 inch pieces)
Salt & Freshly Ground Black Pepper
to taste (for seasoning beef)
Olive Oil
2 tablespoons (for cooking)
Shallot
1/2 cup (thinly sliced)
Cremini Mushrooms
3/4 lb (trimmed and halved or quartered if large)
Sour Cream
3 tablespoons (at room temperature)
Dijon Mustard
1 teaspoon
Fresh Dill
2 tablespoons (chopped)
Buttered Wide Egg Noodles
as needed (for serving)
Instructions
1
In a heavy saucepan, melt 1 1/2 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook, whisking constantly, for about 2 minutes to form a roux.
2
Slowly add the beef stock while whisking continuously. Bring the mixture to a boil, then reduce the heat and let it simmer gently for another 3 minutes. Remove from heat and cover to keep warm.
3
Pat the beef tenderloin pieces dry and season generously with salt and freshly ground black pepper.
4
In a large, heavy skillet, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the beef in two batches and sear until browned on both sides, about 1 minute per batch. Once browned, use a slotted spoon to transfer the beef to a plate.
5
In the same skillet, add the remaining 1 tablespoon of unsalted butter and olive oil. Heat until hot but not smoking. Add the sliced shallots and cook, stirring occasionally, until they are golden brown, approximately 3 minutes.
6
Next, add the cremini mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms have released their liquid and have become nicely browned, about 8 to 10 minutes.
7
Return the seared beef, along with any accumulated juices, back to the skillet with the shallots and mushrooms. Stir well to combine all the ingredients, then transfer the mixture to a serving platter.
8
Reheat the sauce over low heat. Whisk in the sour cream, Dijon mustard, chopped fresh dill, and season with salt and pepper to taste (do not allow to boil).
9
Pour the creamy sauce generously over the beef and serve immediately alongside the buttered wide egg noodles.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Filet Mignon Stroganoff Delight?
It is a gourmet version of classic beef stroganoff featuring tender filet mignon, shallots, and cremini mushrooms in a creamy dill-infused sauce.
What cut of beef is used in this recipe?
This recipe specifically uses beef tenderloin, also known as filet mignon, for maximum tenderness.
How should the beef be prepared?
The beef should be trimmed, sliced 1/4 inch thick, and cut into 1 inch pieces.
What type of mushrooms are recommended?
The recipe calls for 3/4 lb of cremini mushrooms, trimmed and halved or quartered.
What is the base of the creamy sauce?
The sauce starts with a roux made of unsalted butter and all-purpose flour, combined with beef stock and finished with sour cream.
How long should I cook the beef pieces?
The beef should be seared for about 1 minute per batch in a hot skillet until browned on both sides.
Why should I sear the beef in batches?
Searing in batches ensures the skillet remains hot enough to brown the meat properly rather than steaming it.
What temperature should the sour cream be?
The sour cream should be at room temperature to prevent it from curdling when added to the warm sauce.
Can I boil the sauce after adding the sour cream?
No, you should not allow the sauce to boil after adding the sour cream to maintain a smooth texture.
What are the aromatics used in this dish?
The primary aromatics used are thinly sliced shallots and fresh chopped dill.
What is the suggested side dish for this stroganoff?
It is traditionally served over buttered wide egg noodles.
How long do the mushrooms need to cook?
The mushrooms should be cooked for about 8 to 10 minutes until they release their liquid and become nicely browned.
What kind of mustard is used?
One teaspoon of Dijon mustard is added to the sauce for a hit of tang and depth.
Do I need to pat the beef dry before cooking?
Yes, patting the beef tenderloin dry helps achieve a better sear in the skillet.
How many ingredients are in this recipe?
There are 12 ingredients used in this recipe, including seasonings and serving suggestions.
What kind of oil is best for searing the beef?
Olive oil is used to sear the beef over medium-high heat.
How do I make the roux?
Melt 1.5 tablespoons of butter and whisk in 1 tablespoon of flour, cooking for about 2 minutes.
What is the total amount of butter used?
A total of 3.5 tablespoons of unsalted butter is used, divided between the sauce and the skillet.
Can I use beef broth instead of beef stock?
Yes, the recipe allows for either 1 cup of beef stock or store-bought broth.
How long do the shallots need to cook?
The shallots should be cooked for approximately 3 minutes until they are golden brown.
When should I add the fresh dill?
The chopped fresh dill is whisked into the sauce at the very end along with the sour cream and mustard.
How do I season the meat?
The beef should be seasoned generously with salt and freshly ground black pepper before searing.
What type of skillet is recommended?
A large, heavy skillet is recommended for even heating and proper browning.
Is this recipe suitable for guests?
Yes, it is described as a gourmet spin on a classic, perfect for special occasions.
How do I incorporate the beef juices?
Any accumulated juices on the plate from the seared beef should be returned to the skillet with the meat.
What should the consistency of the sauce be?
The sauce should be rich, creamy, and luscious after whisking in the final ingredients over low heat.
Can I substitute the shallots?
While shallots provide a delicate flavor, you could use finely diced onions, though it may slightly alter the gourmet profile.
Is the beef cooked all the way through during the sear?
The initial sear is just for browning; the beef finishes warming through when returned to the skillet with the sauce.
Can I use different noodles?
While wide egg noodles are traditional, you could serve this over rice or mashed potatoes if preferred.
What makes this 'decadent'?
The use of high-quality filet mignon, a rich butter-based sauce, and fresh herbs creates a luxurious dining experience.