Beef Stroganoff – “My Masterpiece”

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This is something I would definitely call my signature dish.  It’s one I make perhaps once a year, as a special occasion meal and it barely has any leftovers and just like those toys that are produced in limited quantities to make people berserk over them, family and friends beg for more.

It’s not that I’m a genius that invented this.  Oh no!  This is a classic!

It’s just that I grew up eating it and remember loathing it because the meat used stringy and chewy and ugh.  Of course, it was the meat that was called for in the original recipe.  Chuck roast.

No. No. No.

I now use filet mignon. Oh yes I do. And a lot of it.  And this is why I only make it once or maybe twice a year.  It is a luxury.  And has taken the dish to a monumental level.

This will soon become your masterpiece.  And it’s our secret!

Let the savory adventure begin!

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Cut 1 pound filet mignon into 2 inch strips.  Place on baking sheet.

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Sprinkle with salt.

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And freshly ground black pepper.

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Heat 2 tablespoons vegetable oil in a very hot large skillet; high heat.

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Add about 1/2 of the meat, in a single layer and cook until brown on one side,

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flip and brown on the other.  About 2 minutes total.

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Transfer to rimmed baking sheet.  Repeat with remaining meat.

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To all the yummy browned bits in the bottom of the skillet, add 2 tablespoons of butter, and melt over medium-high heat.

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Stir in 1/4 cup of finely chopped shallots with wooden spoon and sauté for 2 minutes, scraping up those yummy browned bits.

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Add 12 ounces of freshly sliced button mushrooms,

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sprinkle with freshly ground black pepper and sauté about 8 minutes.

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Next you’ll need 1 cup of beef broth and

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2 tablespoons of Cognac.  Oh yes.  You definitely need this.  It imparts the perfect amount of intrigue to it all.

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Simmer until the sauce thickens and barely coats the mushrooms, about 15 minutes.

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During that 15 minutes, cook 8 ounces of egg noodles, as directed.  Drain.  Return to pot.  Toss with 4 tablespoons butter and season with salt and pepper.  Don’t be shy!

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Add meat and all the yummy juices on the baking sheet.  Simmer over medium-low heat for about 2 minutes.

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Stir in 1 tablespoon chopped fresh dill.  Season with salt and pepper.

IMG_9740Divide noodles among plates and add steak and plenty of sauce. Garnish with sprig of fresh dill.

Servings: 4

Bon Appétit, Ma Chérie!

 

 

 

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