Filet Mignon With Stroganov Sauce Recipes

FILET MIGNON BEEF STROGANOFF

Steps:

• Melt: 1 1/2 tablespoons butter in a 1 quart heavy saucepan over moderate heat. Whisk in flour and cook, whisking constantly, for 2 minutes to make a roux. Add stock in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally for 3 minutes. Remove from heat and cover to keep warm.
• Pat beef dry and season well with salt and pepper. heat 1 tablespoon oil in a 12 inch heavy skillet over moderately high heat until foam subsides. Add beef in 2 batches and cook, turning once, until browned on both sides but still pink inside, about 1 minute per batch. With a slotted spoon, transfer to a plate.
• Add remaining 1 tablespoon each butter and oil to skillet and heat until hot but not smoking. Add shallots and cook, stirring occasionally, until golden brown, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid mushrooms give off has evaporated and mushrooms are browned, about 8 to 10 minutes.
• Return meat, with its juices, to skillet and stir to combine, then transfer to a platter.
• Reheat sauce over low heat, then whisk in sour cream, mustard, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper (do not let boil). Pour sauce over beef and serve with noodles.

FILET MIGNON WITH STROGANOV SAUCE

Steps:

• Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.
• Drain in a colander.
• Meanwhile, thinly slice onion using slicer.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking.
• While oil heats, pat steaks dry.
• Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare.
• Transfer to a plate with tongs.
• Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes.
• Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
• Add brandy and boil until evaporated, about 1 minute.
• Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
• Remove from heat and stir in sour cream.
• Toss noodles with some of sauce and serve remaining sauce over steaks.