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Receta Beef Tenderloin Stroganoff With Dill Weed

de Bob Vincent
by Bob Vincent
Beef Tenderloin Stroganoff With Dill Weed.

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by Bob Vincent
Protein. Two pounds of trimmed beef tenderloin.
by Bob Vincent
Beef Mise En Place. Cut into thin strips. Freezing for 15 minutes make slicing easier.
by Bob Vincent
Sauce ingredients Mise En Place.
by Bob Vincent
4 cups of brown veal stock.
by Bob Vincent
Reduce stock by half to two cups. This can be done ahead of time.
by Bob Vincent
Brown beef in ghee/olive oil over high heat.
by Bob Vincent
When nicely browned drain and remove from heat.
by Bob Vincent
Saute mushrroms and oinions in ghee/olive oil over high heat. About 6-8 minutes.
by Bob Vincent
Add Brandy to deglaze the pan.
by Bob Vincent
Add stock and beef to mushroom mixture. and bring to a simmer. Add cornstarch slurry when boiling to thicken the sauce
by Bob Vincent
Cook egg noodles per package instructions.
by Bob Vincent
Add sour cream and dill to Stroganoff. Taste for seasoning and adjust as necessary. Adjust thickness to your liking
by Bob Vincent
Drain noodles then add parsley and butter.
by Bob Vincent
Stroganoff is ready for service. This will serve six nicely as a main course. Serve with a salad and good red wine.

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