Beef Stroganoff with Filets in a Mushroom, Shallot Cream Sauce over Pappardelle Egg Noodles I love stroganoff. I can remember the first time it was served to me. My dad made it for dinner while my Mom was at her monthly bridge group – I think I was about 5 years old. My dad had a history of serving us Liver & Onions, Ham & Beans, etc. All things I hated. My sister and I were terrified. It didn’t look visually appealing to a 5-year-old (the sight of mystery meat cream sauce?), but I loved it immediately. What is even stranger than the thought of a 5-year-old loving stroganoff? It happens to be one of Mike’s favorites, too. Fate, I think. Back then for a weeknight meal, we used a sirloin steak (or even ground beef on occasion), but I like to make it a little more fancy for special occasions. This time, I made it with beef filets, shitake mushrooms and pappardelle pasta – Valentine’s Day worthy, I think. Of course, you can leave the filets whole and serve the sauce on the side- even with mashed potatoes it is delicious, if that is more your love’s style.
Beef Stroganoff with Filets in a Mushroom, Shallot Cream Sauce over Papperdelle Egg Noodles 1 lb beef filet steaks
1 tablespoons of olive oil
sea salt & pepper 2 tablespoons of butter
1 large shallot, sliced
1 cup of Mushrooms, sliced
1 cup of Beef Stock
1/2 cup of red wine
1/2 cup of Heavy Cream
1/2 cup of Sour Cream
1 teaspoon of dijon mustard
1 teaspoon of worcestershire sauce 1 tablespoon of butter 1 tablespoon of parsley, chopped
1 lb of Egg Noodles (or Pappardelle), cooked according to directions
….. Begin by boiling a pot of water for the noodles. Heat a large skillet for 2-3 minutes on high. Coat the flank steak in olive oil and salt & pepper. Put some oil in the pan, then cook the steak for 3-4 minutes on each side until the steak is rare to medium rare. Longer for thick steaks, shorter for thinner. Remove from the pan and set it aside, covered. In the meantime, cook the noodles/pasta according to package instructions. In the same pan as the steaks were seared, add 2 tablespoons of butter, then the mushrooms and the shallot to saute. Cook for 2-3 minutes. De-glaze the pan by adding the beef stock and red wine, stirring and scraping the bottom to release all of the bits into the sauce. Add the heavy cream and cook on medium for 3-5 minutes until it has thickened. Turn off the heat and add sour cream, dijon and worcestershire. When pasta has finished cooking, drain water, then add a tablespoon of butter to the pot along with parsley. Toss pasta in butter and parsley to add great color. Slice the steak into strips and place over the pasta. Serve over cooked egg noodles.
Searing steaks. These thick filets take a while. If they are very thick, I will sear, then put in a 350 degree oven for 5 minutes, then let rest before slicing.
Remove steaks, then add butter.
Add mushrooms and shallots. Saute until tender.
Cook the pasta – I’m using Egg Papardelle, here, to make it a little more special, but regular egg noodles are also great.
I always try to give Emma job in the kitchen. She’s chopping the mushrooms with her pumpkin knife – one of her favorites at Mimi’s house. She’s showing off her new haircut : )
The wine, beef stock and cream have been added – now cooking down.
The parsley just gives the pasta some color to this otherwise brownish dish.
Bubbling to reduce. Next, remove from heat and add sour cream, dijon and worcestershire.
Pour sauce over steak. You can also stir/mix all together in skillet to coat noodles with the sauce – Mike’s preferred method. Hope you enjoy this! Here is a link to my version with mashed potatoes – really good, too. Next, I’m working on Chocolate Souffles with Emma today… failed twice last week, so hoping for a better run today.