Beef Tenderloin Stroganoff With Dill Weed Recipe
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Beef Tenderloin Stroganoff With Dill Weed.
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Current recipe picture |
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Protein. Two pounds of trimmed beef tenderloin.
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Beef Mise En Place. Cut into thin strips. Freezing for 15 minutes make slicing easier.
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Sauce ingredients Mise En Place.
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4 cups of brown veal stock.
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Reduce stock by half to two cups. This can be done ahead of time.
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Brown beef in ghee/olive oil over high heat.
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When nicely browned drain and remove from heat.
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Saute mushrroms and oinions in ghee/olive oil over high heat. About 6-8 minutes.
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Add Brandy to deglaze the pan.
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Add stock and beef to mushroom mixture. and bring to a simmer. Add cornstarch slurry when boiling to thicken the sauce
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Cook egg noodles per package instructions.
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Add sour cream and dill to Stroganoff. Taste for seasoning and adjust as necessary. Adjust thickness to your liking
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Drain noodles then add parsley and butter.
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Stroganoff is ready for service. This will serve six nicely as a main course. Serve with a salad and good red wine.
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