Boeuf Stroganoff
Serves 3
Directions
- 1Take a piece of beef fillet and cut it into not too thin slices.
- 2Take a piece of beef fillet and cut it into not too thin slices.
- 3Take a piece of beef fillet and cut it into not too thin slices.
- 4Season with salt and pepper.
- 5Season with salt and pepper.
- 6Season with salt and pepper.
- 7Finely slice two or three shallots, 200g of brown Paris mushrooms and two cloves of garlic.
- 8Finely slice two or three shallots, 200g of brown Paris mushrooms and two cloves of garlic.
- 9Finely slice two or three shallots, 200g of brown Paris mushrooms and two cloves of garlic.
- 10Sear the pieces of beef in a hot pan with a little neutral oil for just one minute per side to form a nice crust.
- 11Sear the pieces of beef in a hot pan with a little neutral oil for just one minute per side to form a nice crust.
- 12Sear the pieces of beef in a hot pan with a little neutral oil for just one minute per side to form a nice crust.
- 13Let some butter melt in the same pan, add the chopped shallots and garlic and sauté for a few minutes.
- 14Let some butter melt in the same pan, add the chopped shallots and garlic and sauté for a few minutes.
- 15Let some butter melt in the same pan, add the chopped shallots and garlic and sauté for a few minutes.
- 16Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
- 17Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
- 18Add the sliced mushrooms and season with salt and pepper to bring out the water from the mushrooms.
- 19Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
- 20Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
- 21Deglaze with a little white wine and let reduce for a few minutes to concentrate the flavors.
- 22Pour in a few ladles of homemade or not beef stock and cook over medium heat for about ten minutes.
- 23Pour in a few ladles of homemade or not beef stock and cook over medium heat for about ten minutes.
- 24Pour in a few ladles of homemade or not beef stock and cook over medium heat for about ten minutes.
- 25Add a spoon of mustard, Worcestershire sauce and a dash of liquid cream.
- 26Add a spoon of mustard, Worcestershire sauce and a dash of liquid cream.
- 27Add a spoon of mustard, Worcestershire sauce and a dash of liquid cream.
- 28Fry some fresh homemade fries.
- 29Fry some fresh homemade fries.
- 30Fry some fresh homemade fries.
- 31Place the pieces of beef with the juice in the sauce and heat gently, and it's ready.
- 32Place the pieces of beef with the juice in the sauce and heat gently, and it's ready.
- 33Place the pieces of beef with the juice in the sauce and heat gently, and it's ready.
- 34Serve your meat in sauce in a deep plate, add the homemade fries on the side.
- 35Serve your meat in sauce in a deep plate, add the homemade fries on the side.
- 36Serve your meat in sauce in a deep plate, add the homemade fries on the side.
Ingredients
- 350 g filet de boeuf
- 350 g filet de boeuf
- 350 g filet de boeuf
- sel
- sel
- sel
- poivre
- poivre
- poivre
- 3 échalotes
- 3 échalotes
- 3 échalotes
- 200 g champignons de Paris Brun
- 200 g champignons de Paris Brun
- 200 g champignons de Paris Brun
- 2 gousses d'ail
- 2 gousses d'ail
- 2 gousses d'ail
- 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
- pommes de terre
- pommes de terre
- pommes de terre
- huile neutre
- huile neutre
- huile neutre
Equipment
knifepanspatulatongs