Filet Mignon with Beef Stroganoff Sauce
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
4
Description
You can enhance the recipe for Beef Stroganoff sauce by adding classic English Worcestershire sauce, two teaspoons of which should be poured into the skillet with onions and mushrooms after the brandy has evaporated.
Ingredients
- Onion - 1 head
- Garlic - 2 cloves
- Porcini Mushrooms - 8.8 oz
- Veal Tenderloin - 31.7 oz
- Cognac - ¼ glasses
- Campbell's Beef Broth - 4 fl oz
- Sour Cream - 6.2 oz
- Salt - 1¼ spoons
- Ground Black Pepper - ¾ spoons
Step by Step guide
Step 1
Season four beef tenderloin steaks (filet mignon) with salt and pepper, then place them in a hot skillet with sizzling oil and sear each side for 3 minutes, turning the meat with tongs.
Step 2
While the meat is cooking, sauté the very thinly sliced onion (in half rings) and garlic in a skillet, adding 1/2 teaspoon of salt. After 3 minutes, add the chopped mushrooms and continue to sauté.
Step 3
After 4 minutes, pour the cognac into the skillet with the onions and mushrooms, and, stirring frequently, wait until the cognac evaporates. Add the broth and, covering the skillet with a lid, let it cook on the heat for 4 minutes.
Step 4
Remove the skillet from the heat and add the sour cream. Mix everything thoroughly.
Step 5
When the beef is ready, place the medallions on plates and drizzle with sauce. Serve with egg noodles.
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