Fillet of Beef with Mushroom Stroganoff Sauce

  • Active Time 20m
  • Total Time 50m

4 servings

Usually thin strips of beef cooked in a roux-based sauce enriched with sour cream, stroganoff gets a facelift here to cater to quicker cooking methods and lighter palates. Sometimes I see packages of fillet tail ends, and I grab them for this dish (they are great to stash in the freezer). Note the cooking method for the fillets. Plain pan sautéing overcooks the surface and leaves the center uncooked, so I've used the secret method of professionals: both the stovetop and the oven. Serve with hot cooked rice or kasha with a steamed green vegetable on the side.


  • 4 beef tenderloin steaks (8 ounces each, tail ends okay)
  • Salt and freshly ground black pepper
  • 1 tablespoon olive oil
  • 7 tablespoons unsalted butter, divided
  • 2 medium-size yellow onions, cut in half and sliced into half-moons
  • 1 tablespoon sweet paprika
  • 12 ounces fresh white mushrooms, thinly sliced
  • 8 ounces fresh wild mushrooms of your choice, thinly sliced or quartered if small
  • 3/4 cup beef broth
  • 1 teaspoon lemon zest
  • 1/2 cup sour cream (regular or reduced-fat)


Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.

Season the steaks with salt and pepper. In a large skillet, heat the oil over medium-high heat. This can also be done on a ridged grill pan. Add the steaks, leaving some room in between them. Cook for 3 to 4 minutes, then turn over with tongs and cook for 3 minutes on the second side, until browned. Transfer to the baking sheet and roast in the oven for 15 to 20 minutes (for medium-rare).

While the steaks are cooking, make the sauce. In the same skillet, melt 3 tablespoons of the butter over medium heat. Add the onions and cook until tender, soft, and translucent, about 10 minutes. Sprinkle with the paprika and cook for a few minutes longer to heat the spice. Remove the onions to a plate and add the remaining 4 tablespoons butter to the skillet. Raise the heat to high and add the mushrooms; they will give off their liquid and shrink a lot as they cook. Let the liquid evaporate a bit. Add the cooked onions, broth, and zest. Bring to a low boil and cook for 5 minutes. Reduce to the lowest heat and stir in the sour cream; simmer until hot, 2 minutes.

Transfer each steak to a dinner plate and spoon the stroganoff sauce over them. Serve immediately.

Note: If you are using tail ends, place two tails together with opposite ends touching, to make a solid and even section of meat for most efficient cooking.

Excerpted from Not Your Mother's Weeknight Cooking, by Beth Hensperger. Copyright 2008, used by permission from The Harvard Common Press.

Recipe reprinted by permission of Harvard Common Press. All rights reserved.

RecID 11109

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