Beef Tenderloin Stroganoff with Cremini Mushrooms

Kelly Williams


This dish is one of my all-time favorites. Melt-in-your-mouth tender beef, earthy cremini mushrooms, and sweet onions all wrapped in a blanket of rich, creamy sauce and ladled over warm noodles....oooooh, there IS a Santa, Virginia!! (photo from bing images)

pinch tips: How to Use a Meat Thermometer



Makes 4 servings


20 Min


30 Min


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

Directions Step-By-Step

Cut meat into strips about 2" long and the width of a pencil. Pat dry and salt and pepper meat to your liking. Set aside.
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.
Bouillon tip:
I always use "Superior Touch Better Than Bouillon Beef Base". It's world's apart from cubes or granules. No comparison.

About this Recipe

Course/Dish: Beef