Kathy's Filet Mignon Stroganoff

Chef53Kathy's Note:

II have always liked the taste of beef stroganoff but not the stringy, tough texture of cheaper cuts of beef. I decided to develop my own recipe for stroganoff using filet mignons. The result is a succulent, tender, wonderful culinary experience. Give it a try......you'll love it!! **NOTE: this recipe is not for the diet conscious! For some reason 'Zaar will not take my filet info.....it's (2) two inch thick filets.

• Total Time: 1 hrs 10 mins
• Prep Time: 25 mins
• Cook Time: 45 mins

Ingredients:

Serves: 4

Yield: 4.0 cup

• 2 (2 inch) filet mignon steaks
• ½ cup flour , for dredging beef
• 1 ½ cups mushrooms , sliced
• ½ medium onion , chopped
• ½ cup butter , divided
• 2 (¼ ounce) envelopes beef bouillon , Washington's Rich Beef Brand
• 2 tablespoons flour
• ½ cup water
• 8 ounces sour cream
• ½ cup heavy whipping cream
• salt and pepper
• 2 teaspoons Kitchen Bouquet
• 1 teaspoon Worcestershire sauce
• 1 tablespoon sherry wine
• noodles , of your choice cooked al dente

Directions:

1. Brown the onion and mushrooms in 4 tablespoon of melted butter. Remove to a platter with the liquid. Slice the filets into 1 inch thick steaks and then slice against the grain into 1/4 inch strips.
2. Dredge the strips in the 1/2 cup flour.
3. Add the remainder of the butter to the skillet and pan fry the strips to rare to medium-rare doneness. Remove from skillet and place on a platter.
4. Mix the bouillon, 2 tablespoons of flour and the 1/2 cup water together and add it with the reserved mushroom/onion mixture to the skillet. This will thicken quickly, remove from heat and stir in the sour cream, Worcestershire sauce, Kitchen Bouquet and the heavy whipping cream.
5. Return the filet strips to the skillet and continue heating until mixture is hot.

Reviews

[Pesto lover]

This is a wonderful recipe. Though I only used 1/2 c sour cream (personal preference) it was a great sauce, very flavorful. Thanks for sharing this excellent recipe with us!