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beef tenderloin oil butter garlic portabella mushrooms beef broth cognac sour cream mustard ketchup thyme cayenne pepper salt paprika
Viewed: 38 - Published at: 7 years agoIngredients
- 2 1/2 pounds beef tenderloin
- 2 tablespoons oil
- 2 tablespoons butter
- 4 large cloves garlic
- 1 1/2 pounds portabella mushrooms, baby
- 1 cup beef broth, more may be necessary
- 3 tablespoons Cognac or brandy
- 1 cup sour cream
- 1 heaping tablespoon Dijon mustard
- 2 tablespoons ketchup
- thyme
- cayenne pepper, to taste
- Salt and pepper
- Paprika
Method
- 1. Cut meat into chunks. Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to bowl.
- 2. Thickly slice mushrooms. Chop garlic.
- 3. Melt butter in same skillet over medium-high heat. Add chopped garlic and saute until tender, scraping up browned bits, about 1-2 minutes. Add mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12-15 minutes. Add Cognac to deglaze pan, stirring to bring up brown bits. Add beef broth and thyme. Add a couple of tablespoons of ketchup. Simmer until liquid thickens and just coats mushrooms, about 15 minutes.
- 4. Combine sour cream and Dijon mustard. A few minutes before serving, add sour cream mixture and cayenne pepper and bring slowly to a simmer. Add beef and juices and simmer another couple of minutes to warm. Adjust salt and pepper if needed. Serve over buttered noodles and sprinkle with paprika.
- 5. NOTE: Stew mixture (Steps 1-3) can be prepared a day in advance and refrigerated. Warm thoroughly before completely Step 5.
