Boeuf Stroganoff
Serves 3
Directions
- 1Cut a piece of beef tenderloin into not too thin slices.
- 2Season with salt and pepper.
- 3Finely slice two or three shallots.
- 4Slice 200g of brown Paris mushrooms.
- 5Mince two cloves of garlic.
- 6Sear the pieces of beef in a hot pan with a drizzle of neutral oil, just one minute per side to form a nice crust.
- 7Let a little butter melt in the same pan.
- 8Add the sliced shallots and the minced garlic.
- 9Sauté for a few minutes.
- 10Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
- 11Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
- 12Pour in a few ladles of beef stock, homemade or not, and let simmer over medium heat for about ten minutes.
- 13Add a spoonful of mustard, Worcestershire sauce and a dash of liquid cream.
- 14Pour your pieces of beef with the juice into the sauce, reheat gently and it's ready.
Ingredients
- 350 g filet de boeuf
- 3 échalotes
- 2 gousses d'ail
- 200 g champignons de Paris Brun
- 30 g beurre
- 30 ml vin blanc
- 400 ml fond de boeuf
- 1 càc moutarde
- 1 càs sauce Worcester
- 50 ml crème
- sel
- poivre
- huile neutre
Tips
- Be careful not to overcook the beef if you don't want to eat shoe leather.
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