Few dishes have graced the tables of both 19th-century Odessa and â€śMad Menâ€ť dinner parties: Beef Stroganoff is a quirky but elegant classic. Weâ€™ve upped the elegant factor with individual filet mignons as luxurious beds for a delectable mushroom sauce enriched with sour cream. And weâ€™ve upped the quirk, too, with a pour of a rich, malty dubbel subbing for the traditional Cognac. Lose the ordinary noodles and instead serve it with roasted potatoes and sautĂ©ed vegetables.
- 2 tablespoons unsalted butter
- 10 ounces cremini mushrooms, stemmed and sliced
- 1⁄3 cup finely chopped shallots
- Kosher salt and freshly ground black pepper
- 2 tablespoons Ommegang Abbey Ale (or another dubbel)
- 1⁄3 cup reduced-sodium beef broth
- 2 1-inch-thick filet mignons (about 6 ounces each) at room temperature
- 2 teaspoons vegetable oil
- 2 tablespoons sour cream
- 1⁄2 teaspoon Dijon mustard
- 1 teaspoon minced fresh dill
1. Melt the butter in a heavy skillet over medium heat. Add the mushrooms and sauté until golden, about 8 minutes. Add the shallots and sauté until softened, about 3 minutes more. Season lightly with salt and pepper. Add the beer, stirring to deglaze the pan. Add the broth, bring to a boil, and simmer 2 minutes. Cover the skillet, remove from heat and set aside.