...inspired by being blown off by a friend for the second time in a row....after buying filet mignon for a surprise going-away dinner...I had no intention of making stroganoff that night but made this on the fly instead. The filet absolutely made the dish superior.
Invest in 1½ lbs of filet and cut into thin, bite-sized chunks
Also invest in a pound of homemade pasta, because it will be worth it
Slice ½ c. criminis
Chop ¼ c. each onion and fresh chives
Pull out a stick of butter from the fridge, but don't worry...you won't use it all
Peel and have ready 2 small cloves (or 1 large clove) garlic
Also have at the ready olive oil, dry white wine, flour, salt, pepper, Worcestershire sauce, dried dill weed, ½ c. sour cream, and tomato paste. (Consider buying a tube instead of a can, as you'll only need 1 T. of it. It's an optional ingredient anyway.)
Melt 2 T. butter into 1 T. olive oil in a deep skillet over medium-to-low heat, and fry the meat in batches, barely cooking them. Leave them very rare because they'll be heated again in the sauce. Once you've got all the meat transferred to a bowl, pour all the juices back into the pan and allow the meat to rest. (And no, you don't season the meat before you cook it.)
[Now would be a good time to start your water for the pasta.]
Heat the pan juices again to medium, melt another 2 T. butter, and sauté the onion, chives, and mushrooms together for about 4 minutes. Press the garlic through a press and cook that with the mixture for about a minute. Sprinkle everything with 1 T. flour, and cook down the flour with the veggies to make a roux. Add ½ c. wine, some grindings of fresh black pepper, and ½ tsp. dill weed, and allow the sauce to reduce a little bit and the alcohol to burn off. Then add the tomato paste, if you want to use it, and start adding the sour cream by spoonfuls and turn off the heat. Stir to incorporate everything. Add 1½ tsp. Worcestershire and ½ tsp. salt, and then adjust the seasonings to your taste. Toss the meat back in, and don't forget to include whatever else has collected at the bottom of the bowl.
Once your pasta is cooked, drain and add right away to the sauce, and serve at once. Enough for 6 but easily serves 3 gluttons.
Love to all!
Last edited by Housechef on Mon Jun 27, 2011 4:35 pm, edited 1 time in total.