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Filet mignon with Stroganoff mushrooms

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Few dishes have graced the tables of both 19th-century Odessa and “Mad Men” dinner parties: Beef Stroganoff is a quirky but elegant classic. We’ve upped the elegant factor with individual filet mignons as luxurious beds for a delectable mushroom sauce enriched with sour cream. And we’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 sautéed vegetables.

Makes: 2

Ingredients:
  • 2 tablespoons unsalted butter
  • 10 ounces cremini mushrooms, stemmed and sliced
  • 13 cup finely chopped shallots
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Ommegang Abbey Ale (or another dubbel)
  • 13 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
  • 12 teaspoon Dijon mustard
  • 1 teaspoon minced fresh dill

Instructions:

 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.

2. Heat a cast-iron skillet over medium-high heat. Pat the steaks dry, brush with the oil, and season generously on both sides with salt and pepper. When the pan is almost smoking, add the steaks. Sear until a deep crust forms, about 4 to 5 minutes. Turn the steaks and cook to desired doneness, about 4 to 5 minutes more for medium-rare. Transfer to a platter, tent with foil, and let rest 5 minutes. 
3. Meanwhile, bring the mushrooms back to a gentle simmer. Stir in the sour cream and mustard, and simmer gently until the sauce is slightly thickened and heated through. Stir in the dill. 
4. Transfer the steaks to serving plates, and spoon some of the mushroom sauce over the tops.


 

Choose a Belgian Dubbel for this recipe

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