Peppered Beef Stroganoff
April 23, 2008
Mother Nature can’t make up her mind about the season, and I’m torn about whether to cook light and happy springtime dinners, or stick to some of the stand-by comfort foods to keep us happy through these fits and starts of nice weather intertwined with forecasts of snow.
This week, comfort wins out.
I did get a complaint about this dinner the other night because I “allegedly” didn’t chop the parsley enough. Too bad there were no leftovers to prove it.
I picked up a really nice package of tenderloin (filet mignon) from Service Food the other night, and in this preparation, it melted on the tongue.
This was a really nice upgrade to a basic stroganoff… give it a try.
From The Bon Appétit Test Kitchen
Peppered Beef Stroganoff
1 tablespoon coarsely ground black pepper
3 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
8 ounces crimini (baby bella) mushrooms, halved or quartered if large
1 1/4 cups beef broth
1 tablespoon Cognac or brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 8.8-ounce package wide egg noodles (such as De Cecco)
1/4 cup chopped fresh Italian parsley
Sprinkle pepper and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil.
Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
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