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Ingredients
- 2 lb Fillet mignon, or possibly fillet mignon tips, cut into thin strips
- 3 Tbsp. Unsalted butter
- 3/4 c. Onion, finely minced
- 1 lb Mushroom caps, small/white, clean and halved
- 2Â 1/4 tsp All-purpose flour
- 1/3 c. Beef stock, or possibly canned broth
- 1/3 c. Whipping cream
- 1/2 c. Lowfat sour cream
- 2 tsp Dijon mustard
- 1Â 1/2 Tbsp. Fresh dill, minced
- 1Â 1/2 Tbsp. Fresh parsley, minced
- Â Â Salt and freshly grnd black pepper to taste
Directions
- 1. Heat a large, heavy skillet preferably cast iron over high heat. Add in the meat a few pcs at a time, and quickly sear on all sides, stirring all the time with a wooden spoon for 3 to 4 min. If the meat throws off too much liquid, drain it off and set aside. Remove the meat from the skillet and set aside.
- 2. Heat butter in a medium-size skillet over medium heat. Add in the onion and saute/fry for about 5 min, stirring occasionally till softened. Increase the heat to medium-high, then add in the mushrooms and saute/fry, stirring frequently till they are deeply colored; this will take about 20 min.
- Turn the heat down to medium-low. Sprinkle in the flour and cook for 1 minute, stirring all the while.
- 3. Stir in the stock, heavy cream, lowfat sour cream, mustard, and the meat juices, if any. Simmer over low heat till the sauce thickens, about 5 min; don't allow to boil.
- 4. Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 847g | |
| Calories 841 | |
| Calories from Fat 653 | 78% |
| Total Fat 74.33g | 93% |
| Saturated Fat 44.68g | 179% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 516mg | 22% |
| Potassium 1856mg | 53% |
| Total Carbs 34.39g | 9% |
| Dietary Fiber 6.9g | 23% |
| Sugars 16.08g | 11% |
| Protein 20.48g | 33% |
Reviews
February 23, 2013
I first tried this dish at the Samovar Restaurant and Bakery in Medford, Oregon back in 2004. The restaurant has since closed and re-opened under a different name with a different menu, so I was quite pleased to find the recipe preserved here for posterity. I've made it myself a few times over the years, and it's absolutely delicious, especially served over fresh Italian linguini.I've cooked/tasted this recipe!
