Boeuf Stroganoff

Serves 3
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Directions

  1. 1Cut a piece of beef tenderloin into not too thin slices.
  2. 2Cut a piece of beef tenderloin into not too thin slices.
  3. 3Cut a piece of beef tenderloin into not too thin slices.
  4. 4Season with salt and pepper.
  5. 5Season with salt and pepper.
  6. 6Season with salt and pepper.
  7. 7Finely slice two or three shallots.
  8. 8Finely slice two or three shallots.
  9. 9Finely slice two or three shallots.
  10. 10Slice 200g of brown Paris mushrooms.
  11. 11Slice 200g of brown Paris mushrooms.
  12. 12Slice 200g of brown Paris mushrooms.
  13. 13Mince two cloves of garlic.
  14. 14Mince two cloves of garlic.
  15. 15Mince two cloves of garlic.
  16. 16Sear the pieces of beef in a hot pan with a drizzle of neutral oil, just one minute per side to form a nice crust.
  17. 17Sear the pieces of beef in a hot pan with a drizzle of neutral oil, just one minute per side to form a nice crust.
  18. 18Sear the pieces of beef in a hot pan with a drizzle of neutral oil, just one minute per side to form a nice crust.
  19. 19Let a little butter melt in the same pan.
  20. 20Let a little butter melt in the same pan.
  21. 21Let a little butter melt in the same pan.
  22. 22Add the sliced shallots and the minced garlic.
  23. 23Add the sliced shallots and the minced garlic.
  24. 24Add the sliced shallots and the minced garlic.
  25. 25Sauté for a few minutes.
  26. 26Sauté for a few minutes.
  27. 27Sauté for a few minutes.
  28. 28Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
  29. 29Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
  30. 30Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
  31. 31Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
  32. 32Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
  33. 33Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
  34. 34Pour in a few ladles of beef stock, homemade or not, and let simmer over medium heat for about ten minutes.
  35. 35Pour in a few ladles of beef stock, homemade or not, and let simmer over medium heat for about ten minutes.
  36. 36Pour in a few ladles of beef stock, homemade or not, and let simmer over medium heat for about ten minutes.
  37. 37Add a spoonful of mustard, Worcestershire sauce and a dash of liquid cream.
  38. 38Add a spoonful of mustard, Worcestershire sauce and a dash of liquid cream.
  39. 39Add a spoonful of mustard, Worcestershire sauce and a dash of liquid cream.
  40. 40Pour your pieces of beef with the juice into the sauce, reheat gently and it's ready.
  41. 41Pour your pieces of beef with the juice into the sauce, reheat gently and it's ready.
  42. 42Pour your pieces of beef with the juice into the sauce, reheat gently and it's ready.

Ingredients

  • 350 g filet de boeuf
  • 350 g filet de boeuf
  • 350 g filet de boeuf
  • 3 échalotes
  • 3 échalotes
  • 3 échalotes
  • 2 gousses d'ail
  • 2 gousses d'ail
  • 2 gousses d'ail
  • 200 g champignons de Paris Brun
  • 200 g champignons de Paris Brun
  • 200 g champignons de Paris Brun
  • 30 g beurre
  • 30 g beurre
  • 30 g beurre
  • 30 ml vin blanc
  • 30 ml vin blanc
  • 30 ml vin blanc
  • 400 ml fond de boeuf
  • 400 ml fond de boeuf
  • 400 ml fond de boeuf
  • 1 càc moutarde
  • 1 càc moutarde
  • 1 càc moutarde
  • 1 càs sauce Worcester
  • 1 càs sauce Worcester
  • 1 càs sauce Worcester
  • 50 ml crème
  • 50 ml crème
  • 50 ml crème
  • sel
  • sel
  • sel
  • poivre
  • poivre
  • poivre
  • huile neutre
  • huile neutre
  • huile neutre

Tips

  • Be careful not to overcook the beef if you don't want to eat shoe leather.