HOME
AUCTIONS
ABOUT OTC
LINKS
POTTERY LINKS
eBay LINKS
FAKE ALERTS
FAKE ALERTS 2
FRAUD FORMS

Free Stuff
Recipes & Crafts
Household Hints
Cooking Hints

Official PayPal Seal

Beef Stroganoff 1
Strips of filet mignon browned in butter and served with shallots and mushrooms in a cognac cream sauce, makes a perfect cold weather meal
  • 7 tablespoons unsalted butter
  • 3 shallots, finely chopped
  • 1 pound shiitake mushrooms, stems removed, roughly chopped
  • 1 pound white button mushrooms, sliced
  • 1/2 cup cognac
  • 2 cups heavy cream
  • 1 teaspoon English-style mustard
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 pounds beef tenderloin, cut into strips 1/8-inch thick
  • 1 cup (about 4 ounces) pear tomatoes, halved
  • 1 pound pappardelle pasta, cooked
  • 1 tablespoon crème fraîche
  • Pinch of crushed saffron threads
  • 1/4 cup tarragon, finely chopped, plus sprigs for garnish
  • 1/4 cup fresh flat-leaf parsley, finely chopped
  1. In a large sauté pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and sauté until translucent, about 3 minutes.
  2. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes.
  3. Transfer shallots and mushrooms to a medium bowl; set aside.
  4. Remove pan from heat.
  5. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan.
  6. Add cream, and return to heat.
  7. Cook until reduced slightly, about 5 minutes.
  8. Stir in mustard.
  9. Season to taste with salt and pepper.
  10. Heat 4 tablespoons butter in the same pan over high heat.
  11. Working in batches, sear the meat for 1 minute, and add to mushrooms.
  12. Once all the meat is seared, deglaze sauté pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to sauté pan.
  13. Cook until just heated through, about 5 minutes.
  14. Add crème fraîche
  15. Heat remaining 1 tablespoon butter in a medium sauté pan over medium-high heat.
  16. Add tomatoes, and sauté until heated through, about 2 minutes.
  17. Toss pasta with olive oil, saffron, tarragon, and parsley.
  18. Transfer to a large platter.
  19. Spoon beef Stroganoff over pasta.
  20. Garnish with tomatoes and tarragon sprigs.

Serves 10 to 12
Previous pageNext page
This seller is a member in good standing of the Auction Sellers Against Fakes and guarantees all items to be 100% authentic
I guarantee all items I sell
to be 100% authentic.
Click on the logo for more information

  • Copyright © 2002 Olde Tyme Collectibles. All Rights Reserved
  • Designated trademarks and brands are the property of their respective owners.