Dijon Stroganoff with Beef Tenderloin

Updated on 3/21/2008 at 12:33AM EST

I was never a big fan of beef stroganoff. To me, it was always a spartan offshoot of beef stew with noodles. Comfort food? Yes, like chicken and dumplings. But it just wasn't something I ever craved. And then my wife made this recipe. The rich, earthy, almost pretentious flavor of the sauce, combined with the amazing flavor and texture of beef tenderloin, drives me crazy.

If you're indifferent to beef stroganoff, I highly recommend you try this recipe. It's simple to make, and quick to prepare.

This recipe serves 4.

Preparation

Heat large non-stick skillet over high heat and sear the meat on all sides, for about a minute. Work in small batches so the meat doesn't give off any liquid. Remove to a plate.

In a clean wide skillet, heat the butter. Sweat the onions and add the mushrooms. Sauté until the onions are deep golden brown in color, about 20 minutes. While the onions and mushrooms are cooking, blend the broth, mustard, heavy cream and sour cream together.

Lower the heat, add the flour and cook, stirring for a minute. Whisk in liquids, and any meat juices, and simmer without boiling until the sauce thickens, about 5 minutes.

Return the meat to the sauce and heat, without boiling, until it is warmed through. Season to taste with salt and pepper; stir in dill and parsley, and spoon over noodles.

Ingredients

1 pound filet mignon, mignon tips, or beef tenderloin (cut into 2 inch long and 1/4 inch wide)

3 tablespoons butter

1 small onion, finely chopped

1 pound mushrooms, domestic or wild (caps only) thinly sliced

½ cup beef broth

1 tablespoon Dijon mustard

¼ cup heavy cream

½ cup sour cream

2 teaspoons flour

2 tablespoons minced fresh dill

2 tablespoons minced parsley

Salt and freshly grounded black pepper

8 ounces medium egg noodles, cooked