With being back from vacation, and in preparation for the Holidays, I’ve been trying to make an effort to put healthier meals on our menu. But, with the coldness really setting in here in the Mid-Atlantic, I can’t help but crave comfort foods. Last week I really wasn’t feeling what I had on the menu that night, so I rummaged through the freezer to see what I could come up with. There were 2 lonely filets that I’d bought on sale, not enough to make a meal out of on their own – but certainly plenty when mixed in with some veggies thrown over some rice or pasta.
I’ve always thought it was kind of wasteful to use a cut of beef like filet, to use for something that’s cut apart and simmered – like stroganoff. When I’ve made it in the past, I’ve used top sirloin. Much more economical, and just as good. It’s a great weeknight meal too – you’re eating in about 30 minutes. Which, is great with the time change. It gets dark so early, I feel like we should be eating at 4 PM!
8 Tbsp butter (1 stick)
1 pound beef tenderloin, cut into 1/2-inch strips
2 whole shallots, peeled and minced
1/2 pound cremini mushrooms, sliced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1/2 cup beef broth
Salt to taste
Pepper to taste
1/8 teaspoon nutmeg
1/8 tsp dried dill (optional)
1 cup of sour cream at room temperature
Season beef strips with 2 teaspoons of salt and 1 teaspoon of black pepper. Heat 4 Tbsp butter in a large saute pan or skillet over medium-high heat. Add beef strips in a single layer and brown well on one side before flipping and browning other. About 3 minutes on each side. Remove beef from pan, and set aside.
Add the remaining butter to the pan and let melt, then add the mushrooms. Cook, stirring occasionally, until mushrooms are starting to brown and release their liquid. Add the shallots to the pan, and cook for 1 minute. Whisk in the flour, stirring constantly, until flour has cooked a bit – about 3 minutes. Slowly pour in the white wine or beef broth, whisking constantly, until mixture thickens. Reduce heat to low, and stir in the sour cream, nutmeg, and dill. Season sauce to taste with salt and pepper. Return beef to the pan, along with any accumulated juices and stir to combine. Cover and let simmer for 20 minutes. Serve over egg noodles.