Michael Bonacini prepares a hearty Beef Stroganoff, a rich and hearty wintertime dish.
Beef Stroganoff
Splash vegetable oil
2 cups beef tenderloin tips, cut into strips
1 tbsp minced shallots
1 1/4 cups button mushrooms
1 1/2 tbsp butter
1/4 cup dry white wine
3/4 tsp Dijon mustard
1/2 cup gherkins, cut into strips
1/4 tsp chopped tarragon
1/4 cup beef broth
3/4 cup 35% cream
1/2 tsp Champaign vinegar
Salt & pepper to taste
1) In a steel skillet or cast iron pan, over high heat, add the oil and quickly fry the beef tenderloin tips, which have been seasoned with salt and pepper. Fry until medium rare and a light golden brown colour, remove from pan, and allow to cool.
2) Turn down the heat, add the minced shallots and button mushrooms, and gently sauté, adding a little butter.
3) Next, add a splash of white wine and allow to reduce by half.
4) Add the Dijon mustard, gherkins, and tarragon, followed by the beef broth, seasoning with a little salt and pepper to taste. You will find some juices will have come out of the seared meat. Drain this juice into the pan for added flavour.
5) Then add the 35% cream and simmer until the sauce thickens enough to coat the back of a spoon.
6) Add the beef back to reheat. Add a splash of Champaign vinegar, check the seasoning once more, and serve.
Note: this dish uses beef tenderloin tips which enables it to cook very quickly. You could also use sirloin or top butt. The addition of the Champaign vinegar helps add a clean finish to the creamy sauce.
This dish can be served with rice, pasta, boiled potatoes, or spaetzle.
Serves 2
Recipe courtesy Michael Bonacini