- 3 pounds beef tenderloin, trimmed and cut into 2x1x1/2 inch strips
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup shallots, finely chopped
- 1 pound mushrooms, sliced
- 1 cup beef broth
- 2 tablespoons cognac or brandy
- 1 cup sour cream
- 1 heaping tablespoon dijon mustard
- 1 tablespoon fresh dill, minced
- Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to plate.
- Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 15 minutes. Add beef broth, then cognac. Simmer until liquid thickens and just coats mushrooms, about 15-20 minutes. Stir in sour cream and dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2-5 minutes. Stir in chopped dill. Season to taste with salt and pepper.
When I got a ton of dill from my favorite farmer at the market, Art suggested that I use it to make stroganoff. Done! I found this recipe from Epicurious and figured it would be fun to try instead of dredging up a previously used recipe. This was very tasty, although I cut my filet strips a little too long. Luckily everything was fork tender and amazing. I served this with buttered egg noodles.