Beef Tenderloin Stroganoff with Cremini Mushrooms
Featured Pinch Tips Video
- 1 1/2-2
- lbs. beef tenderloin or filet mignon
- 1 tsp.
- minced garlic
- salt and pepper
- 4 Tbl.
- 1/2 lb.
- sliced or whole cremini mushrooms, wiped off clean
- large sweet onion, white or vidalia, halved then sliced 1/2" thick
- 4 Tbl.
- 2 cups
- beef bouillon, *see note
- 2 Tbl.
- tomato paste
- 3 Tbl.
- dry white wine, optional
- 3/4-1 cup
- sour cream
- additional salt and pepper to taste
- servings cooked and drained wide dumpling egg noodles
If using whole creminis, slice or quarter them.
Melt 3 Tbl. butter in heavy skillet, add onions and saute til just soft. Add mushrooms and cook 3-5 minutes longer til mushrooms are soft and onions are browning.
Remove from pan, set aside.
Add remaining Tbl. of butter to pan and turn up the heat. Toss in steak and garlic making sure the pieces of steak are all laying flat, sear quickly on both sides leaving RARE. Remove meat and set aside, (back into it's original bowl is just fine.) Blend flour into butter and juices in pan. Cook and stir for 1-2 minutes. Do not brown. Gradually add beef bouillon, stirring constantly, until smooth and thickened. Add tomato paste and wine and blend thoroughly. Add steak, garlic, mushrooms and onions back into pan, heat through on low heat for rare-medium rare stirring gently. (Cook longer for medium to well. Up to 20 minutes.) Blend in sour cream 5 minutes before serving over LOW heat so it doesn't to curdle. Add salt and pepper to taste. Serve over cooked egg noodles. *Can garnish with fresh chopped parsley if desired.
I always use "Superior Touch Better Than Bouillon Beef Base". It's world's apart from cubes or granules. No comparison.