This past weekend, I was looking at the Epicurious app on my phone and discovered several really great looking recipes that I wanted to try. I was especially drawn to this filet mignon with stroganof sauce. It looked like a perfect recipe for a special dinner.
Beef Stroganof is a big favorite in my house and I make it every year for Christmas Eve dinner. This entree has all the flavors of the traditional recipe but it’s so elegant and is totally worth splurging on beef tenderloin to make. It’s makes a gorgeous presentation for a small dinner party or a romantic date night dinner for two.
Filet Mignon with Stroganof Sauce
- 1 medium onion, thinly sliced lengthwise
- 2 cloves garlic, thinly sliced
- 8 oz button mushrooms, sliced
- 4 beef tenderloin steaks (mine were 6 0z each and about 1 1/2 inches thick)
- salt and pepper
- 2 tbsp olive oil
- 1/4 cup brandy
- 3/4 cup reduced-sodium beef stock
- 2 tbsp Worcestershire sauce
- 3/4 cup light sour cream
- 6 oz dried egg noodles, cooked according to package directions
Slice onion and garlic, set aside.
Heat oil in a large skillet over medium high heat. Pat steaks dry and sprinkle with salt and pepper. Add to skillet and saute for 5-6 minutes per side, for medium rare.
Transfer steaks to a plate and cover loosely with foil.
Add onion and garlic to pan. Sprinkle with a little salt and pepper and add a little more oil, if necessary. Saute until onion starts to brown, about 3 minutes.
Add mushrooms to pan and saute for another 4 minutes, until liquid from mushrooms has evaporated.
Turn heat off and add brandy. Turn heat back on and cook until brandy has evaporated, about 1 minute. Add stock and Worcestire sauce, bring to a boil. Reduce heat to simmer, cover and cook for about 4 minutes, until onion is softened.
Remove from heat and stir in sour cream.
Toss cooked noodles with some of the sauce and serve remaining sauce over steaks.
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