Filet Mignon Stroganoff

Filet Mignon Stroganoff

You may think of Beef Stroganoff as a sort of noodle casserole with tough pieces of indifferent beef included. Perhaps a church supper favorite, but nothing memorable.

Well, thanks to the inspiration of a chef at the long gone Christopher Inn in Columbus, I have an entirely different recipe in mind that you will love. You make it with Filet Mignon.

OK, this isn’t a church supper dish, and may be a little more expensive, but it is now a fancy meal with medium rare beef in it. And since filet mignon has no bones or fat, you really don’t need a lot of it per person: maybe ¼ to 1/3 pound each.

  • 1 lb filet mignon ( to serve 4) cut into small cubes.
  • ½ lb mushrooms, sliced
  • 3 scallions, minced
  • 4 Tb butter
  • 1 medium onion, minced coarsely
  • 12 oz beef broth
  • 2 Tb dry sherry
  • 1 pint sour cream
  • 2 tsp dill weed
  • 2 Tb minced parsley
  • 1 cup rice, cooked
  1. Heat 2 Tb of the butter until it foams, and add the sliced mushrooms.
  2. When the mushrooms begin to give up their water, add the minced scallions, and saute until they soften.
  3. Remove the mushrooms and scallions to a bowl.
  4. Add more butter and saute the minced onion until softened. Remove onions to the bowl.
  1. Pour back any butter from the bowl, and saute the beef a few pieces at a time until just browned. Leave them medium rare.
  2. Remove the beef to the bowl and add the beef broth. Reduce the broth to less than half a cup, add the juice from the meat, and the sherry and cook down briefly.
  1. Add the sour cream and stir until warmed.
  2. Add the dill weed and the beef and mushrooms and heat through.
  3. Place the stroganoff in a serving bowl and sprinkle with the chopped parsley.
  4. Serve over rice.
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