There are those dishes that we associate with our youth. Things that our parents served that we perhaps clamored for, maybe grumbled about, or just tolerated. Beef Stroganoff was something my mother used to make, although I don’t recall particularly caring for it. The other night as I was flipping through The Bon Appetit Cookbook I found a recipe that looked just right. Upon careful inspection I realized that stroganoff is little more than beef, mushrooms, cream, and pasta. All things I adore. And so, I set out to make the ultimate Beef Stroganoff.
This recipe puts my mama’s to shame I’m afraid to say. The Beef Tenderloin Tail is a perfect way to get an indulgent cut of meat at a fraction of the cost. I used Cremini mushrooms but you could certainly make the dish fancier by making it with assorted wild mushrooms.
The end result was tender, medium-rare meat, simmered in a mushroom, cream sauce with a hint of sherry. The flavors were perfect together and it found just the right balance of being rich, without being heavy.
Present on top of wide egg noodles that have been tossed with butter.
Pair with a rich, bold red wine such as a California Cabernet.
2 1/2 lb well-trimmed beef tail tenderloin roast, cut into 2 x 1 x 1/2 inch strips (you may have to specially ask your butcher for this, but it is delicious and about half the cost of straight tenderloin)
2 tablespoons vegetable oil
4 tablespoons butter
1/4 cup finely chopped shallots
1 lb mushrooms, thickly sliced
1 cup beef broth
2 TB Sherry or Cognac
1 cup creme fraiche or whipping cream
1/2 TB Dijon mustard
1 TB chopped fresh dill
Sprinkle meat with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in two batches, add meat in single layer and cook just until brown, about 1 minute per side. Using tongs transfer to a plate and reserve juices. Drain any additional oil from pan and wipe out pan with paper towel.
Melt butter in same skillet over medium-high heat. Adding shallots and saute until tender, scraping up any browned bits, about 2 minutes. Add mushroom and saute until mushrooms brown and juices evaporate. About 10 minutes. Be sure to keep stirring the mushrooms so they don’t brown too much. Add broth, then Sherry. Simmer until sauce thickens and just coats mushrooms, stirring occasionally, about 10 minutes. Stir in creme fraiche and mustard. Add meat and any accumulated juices from plate. Simmer over medium-low heat until meat is heated through but still medium rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Top egg noodles with beef and sauce…ENJOY!