Filet mignon stroganoff: traditional and creamy recipe ready in just 45 minutes. An irresistible classic for every occasion
A perfect combination of strips of meat and mushrooms in a very creamy sauce. The classic recipe.
Recipe for 4 people.
Classic (no restrictions)
Preparation: 00:45
Interval: 00:00
TOOLS
1 cutting board(s), 1 kettle, 2 pan(s)
EQUIPMENT
conventional + blender or mixer
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients Filet Mignon Stroganoff
– 800 g of filet mignon cut into strips (approximately 5 x 2.5 cm) (or soft leg)
– 300 g of sliced Parisian mushrooms
– 4 tablespoons of unsalted butter
– 4 tablespoons of chopped onion
– 4 clove(s) of garlic
– 2 teaspoons of Worcestershire sauce
– 150 ml of cognac (or cachaça)
– 2 tablespoons of tomato paste
– 2 tablespoons of ketchup
– 2 teaspoons mustard (or Dijon mustard)
– 700 ml of fresh cream
– salt to taste
– pepper to taste
White rice ingredients
– 1 cup(s) of rice
– 2 cups of water
– 4 tablespoons of chopped onion
– 1 tablespoon(s) of olive oil (or oil)
– 2 bay leaves
– salt to taste
Ingredients To finish
– parsley to taste, chopped
Ingredients to accompany
– straw potatoes to taste (optional)
PREPARATION:
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Separate all ingredients and utensils for the recipe.
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Start by cooking the rice (see preparation).
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Clean the meat of all visible fat and cut it into strips of approximately 5 x 2.5 cm, and set aside at room temperature.
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Wash, peel and chop the onion and garlic.
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Slice the Parisian mushrooms.
PREPARATION:
White rice (do this step before continuing the preparation):
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In a kettle, heat the water until boiling (see quantities in the ingredients).
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Wash, peel and chop the onion.
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In a pan, brown the onion in olive oil until soft.
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Season with a pinch of salt, add the bay leaf and mix.
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Add the rice and mix well to coat all the grains with the stew.
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Add the boiling water, add salt and mix well.
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Lower the heat to medium and do not stir further.
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Cook in a semi-covered pan until the rice has absorbed all the water and has become soft, about 15 minutes.
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Continue pre-preparation (step 3).
White Rice:
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When the rice water has dried, turn off the heat and keep the pan covered so that the grains finish cooking with their own steam.
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Discard the bay leaf.
Filet Mignon Stroganoff:
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In another pan, heat half the butter over a high heat, add the strips of meat and brown them until the entire surface is golden. Depending on the quantity of meat, do this step little at a time so that the meat does not release its liquids and instead of browning it cooks.
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When each portion of meat is browned, season with salt and pepper.
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Remove the meat from the pan and store it in an auxiliary dish.
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In the same pan, over medium heat, melt the remaining butter.
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Add the onion and garlic and sauté until wilted and translucent, about 3 minutes, scraping the bottom of the pan with a slotted spoon or wooden spoon to loosen any residue.
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Transfer the meat strips back to the pan and season with the Worcestershire sauce.
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Bring the heat back to high and, when the meat is hot, pour in the brandy or cachaça and stir until all the alcohol has evaporated.
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Add the sliced mushrooms and sauté for another 2 minutes.
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Lower the heat to medium and add the tomato paste, ketchup and mustard.
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Add the cream, mix and cook for 5-10 minutes to blend all the flavors.
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Check the salt and pepper.
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Turn off the fire.
FINALIZATION AND ASSEMBLY:
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Fluff the rice grains with a fork and transfer them to a serving bowl or, if you prefer, distribute among the plates.
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Place the stroganoff on a plate or arrange on plates over the white rice.
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Complete with chopped parsley.
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Accompany with a generous portion of straw potatoes (optional).
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
