Filet Mignon Stroganoff Recipe | CDKitchen.com (2024)

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If you've ordered stroganoff from restaurants but never tried to tackle it in your own kitchen, you've come to the right place. The classic meat and mushroom dish in sour cream sauce might seem complex, but this recipe takes the mystery out of it and helps turn your kitchen table into a restaurant table for the night!

Filet Mignon Stroganoff Recipe | CDKitchen.com (1)


serves/makes:

ready in:

30-60 minutes

8 reviews
3 comments


ingredients

1 1/4 pound filet mignon or filet of beef, sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 pound mushrooms, sliced
1 1/2 tablespoon shallots or green onions, minced
1 medium onions, to taste, optional, sliced
2 tablespoons flour
1/4 cup sweet sherry
1 can beef broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup sour cream

directions

Slice meat thin, about 2"x2" (it is easiest to slice real thin by partially freezing the meat first). Be sure all fat is trimmed off.

Heat 1 Tbsp. of butter and 1/2 Tbsp. oil in a large frying pan. Saute the mushrooms over medium heat for about 3 minutes. Add the onions and/or shallots, saute 2 minutes more; remove ALL from skillet.

Heat remaining butter and oil, until it bubbles, then add the meat and brown. Remove the browned meat from the pan.

Put the flour in the pan and mix in with the oil in the pan until well blended. Gradually add the sherry and the beef broth, being sure the mixture is smooth. Cook over high heat and turn to medium-high and cook down 1/2.

Add meat and season (to taste) and add the mushrooms/onions. Cook over medium-low heat about 5 minutes, stirring frequently.

Just before serving stir in sour cream. DO NOT ALLOW TO COME TO A BOIL; it will curdle. Serve over noodles.

cook's notes

You can use beer in place of sweet sherry if you don't have any.

added by

rec.food.recipes G.K. hiflier

nutrition data for filet mignon stroganoff

609 calories, 48 grams fat, 10 grams carbohydrates, 30 grams protein per serving. This recipe is low in carbs.



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reviews & comments for filet mignon stroganoff

  1. hurricanealley REVIEW:
    July 2, 2013

    I didn't use filet mignon because that was just to expensive. I did get some beef tenderloin on sale so I used that. This was one of the best stroganoffs I've ever had, probably because it was made traditionally and didn't contain any mixes or salty soups. It is totally restaurant quality.

  2. Erin May 13, 2009

    Okay, great reviews and all but what size can of beef broth do I use???

    • CDKitchen Staff Reply:

      Whenever a recipe simply states something like "1 can", assume it is the most common size of that can. In this case, beef broth most commonly is found in 14-15 oz cans.

  3. Guest Foodie REVIEW:
    November 5, 2008

    This was a really amazing recipe. Not difficult at all and it tasted so good. I made it for the first time last night and everyone in my family went back for seconds. And that is a RARE occurance in my family.

  4. barb October 16, 2008

    Does anyone know if you could cook this in a crockpot and whether you would make any changes if you did? It sounds delicious.

  5. GAIRESYD REVIEW:
    June 17, 2008

    I MADE THIS FOR A FATHERS DAY DINNER WITH A LARGE GROUP. I USED LONDON BROIL STEAK TO KEEP THE COST DOWN. THE ONLY CHANGE I MADE WAS ADDING THE MEAT TO THE LIQ IN A LARGE PAN TO KEEP WARM. SO WHEN THE LAST STEP WAS DONE IT WAS STRIGHT TO THE TABLE. I USED BEER AS SUGGESTED AND IT TURNED OUT GREAT. IN FACT PEOPLE WENT BACK OF MORE AND LOVED IT. I MADE THE RECIPE FOR 16 PEOPLE AND USED 3 LARGE BAGS OF NOODLES. I AGREE WITH ALL THE COMMENTS, THIS IS A KEEPER AND I WILL USE IT MANY TIMES. AGAIN THANKS TO THE COOK!!

  6. tygress REVIEW:
    February 10, 2008

    This is a very solid, easy to prepare recipe. The result really spoke to my need for the melded flavors of Stroganoff and my husband thought it was truly exceptional (granted, I haven't cooked a real recipe in awhile :-). For my version, I added extra mushrooms and a clove of garlic with the onions.The key to this recipe, in my opinion, is the reduction. Patience is your friend. I am a cornstarch slurry kind of person, so I was nervous over the flour sauce. No need to worry -- reduce to at least 1/2, or more nearly to 1/4 of the original liquid and you are golden, so to speak.Many thanks to the master of this recipe!! I will make this many times in the years to come.

  7. Guest Foodie REVIEW:
    December 29, 2006

    This was so easy and so delicious! Made it for a party and it was a hit. I used cognac b/c I didn't have Sherry and added a pinch of sugar. This is a keeper.

  8. acrossthestile REVIEW:
    December 4, 2006

    As a chef, one of the things we try to ensure we have are the best/freshest ingredients. So, with that said, I took this recipe and used what I thought everyone at home could use, beef stock readily available rather than homemade. I used Wolfgang Puck's new beef stock available in stores and also filet mignon, there's nothing better for a dish like this. Additionally, and this is preference, I used the widest/fatest noodles I could find. I also omitted the sherry as I'm not fond of that taste. Lastly, it wasn't thick enough so I made a cornstarch slurry, which unfortunately (at that time) made it a little too much like a gravy rather than a sauce. I think thinned it out with a little whole milk. Now, I don't mind saying, was the best stroganaff I've ever had. Was wonderful.--tyler

  9. Guest Foodie REVIEW:
    October 25, 2006

    Easy to make, delicious.

  10. lummpy REVIEW:
    April 1, 2006

    I made this recipe tonight, and after many, many attempts at stroganoff, this is the first and the best I have ever made. The husband finally said this is the one.

  11. cate the cook February 1, 2006

    I love beef stroganoff and adapted this recipe for leftover venison roast with very tasty results. Because I didn't have all the ingredients on hand, I substituted dried chives for the green onion, beer for the sherry, and had to leave out the mushrooms. Still yummy.

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Filet Mignon Stroganoff Recipe | CDKitchen.com (2024)

FAQs

What is the best cut of meat for stroganoff? ›

Traditionally, tenderloin is the meat of choice for Stroganoff, and after testing out a few alternatives—strip steak and ribeye along with more inexpensive cuts like flap meat, hanger, flank, and skirt—I decided to stick with tradition (flap meat and hanger came in a close second).

What is stroganoff sauce made of? ›

What is stroganoff sauce made of? Stroganoff sauce is a sour cream gravy made with beef broth that's thickened with flour. It's flavoured with mustard and has mushrooms in it.

How do you cut a steak for stroganoff? ›

Cooking: Stack beef Sirloin Tip Steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Toss with garlic.

How to add more flavor to beef stroganoff? ›

My secret ingredient in beef stroganoff is just a touch of nutmeg. This aromatic spice works so well with the rich, creamy sauce and is a nod to the dish's origins. You don't need much, just a little more than half a teaspoon.

How do you make stroganoff less bitter? ›

Your dish has a bitter flavor

Fats and sweetness can help smooth the bitter corners of a dish, just like they make coffee taste less bitter. So add a spoonful of sugar, cream or butter to tame that bitterness.

Does sour cream make meat tender? ›

Some cooks swear by using dairy to tenderize, such as milk, yogurt, or sour cream, as it tenderizes without making the meat too soft. You can add whatever flavors you want to the dairy, and soak it for several hours.

What can I use in stroganoff instead of Worcestershire sauce? ›

We always recommend sticking with the original recipe, as that will produce the best results. However, soy sauce is a 1:1 substitute, and the closest and most recommended substitute for Worcestershire sauce.

What is the best substitute for sour cream in stroganoff? ›

Greek yogurt is a healthy alternative to the traditionally used sour cream in beef stroganoff recipes, so you can be confident that your family is getting a satisfying, healthy meal. Fresh dill and paprika will provide a sweet, slightly smoky garnish to top off the dish.

Can you add sour cream to stroganoff without curdling? ›

Keep Stroganoff Sauce from Curdling

Temper the sour cream by adding a few teaspoons of the hot liquid from the pan—one tablespoon at a time—before adding the sour cream to the pan. Turn the stovetop down to low before adding the sour cream and give it a few minutes for the temperature in the pan to actually lower.

How do high end steakhouses cook steaks? ›

A restaurant's wood-fired grills can reach upwards of 700° F, and fancy steakhouses use infrared grills that can get over 1,000° F. The best way to replicate those conditions is to use a charcoal grill, but a smoking-hot cast-iron skillet works in a pinch, too.

Why is my beef stroganoff tough? ›

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

Does stroganoff contain paprika? ›

Crumble in the stock cube and stir in the paprika and tomato purée. Cook, stirring, for 2 minutes. Add the beef consommé, mushrooms and mustard. Bring to the boil then lower the heat and simmer for 10–15 minutes, or until the volume of liquid has reduced by half.

How do you enhance Stroganoff? ›

Solution: Choose beef tenderloin for superior texture. Sauté button mushrooms, then brown the beef in the same pan and deglaze the pan with beef broth. For more complexity, prepare a sauce with onion, tomato paste, brown sugar, chicken broth, and wine. Sour cream can curdle if added directly to hot liquid.

What thickens Stroganoff? ›

Cornstarch: Cornstarch is an ingredient that comes in handy if you want your sauce a little thicker. Sour cream: Full-fat sour cream is what we used, but feel free to substitute a lower-fat sour cream if you choose. However, some picky eaters will be able to tell the difference if you use a lower-fat sour cream!

What cut of meat has the most flavor? ›

The Ribeye is generally considered to be the most flavourful steak. These steaks are cut from the ribs and contain a lot of marbling throughout. The muscle from where the Ribeye is cut, isn't used often so the meat is very tender.

What is the most flavorful tender cut of beef? ›

Top Loin Steak

Cut from the front of the loin, the top loin is a well-marbled, very tender, juicy, and flavorful steak. The strip makes up the larger half of the T-bone steak.

What cut of meat makes the best? ›

These cuts—ribeye, New York strip loin, and filet mignon—can certainly be dubbed the best, and few will disagree. “Filet is the most tender cut, but has the least amount of flavor. Ribeye is the most flavorful, but the least tender of the three, and New York is in the middle.” Flannery explains.

Why is my beef stroganoff so tough? ›

Insert an instant-read thermometer into a few random cubes at the end of the cooking time to make sure that they are at least 145 degrees F, which is medium-rare. Do not cook them over 180 degrees or they will become tough.

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