Beef Stroganoff

Ingredients

Ingredients:

8 oz. beef tenderloin tips, cleaned

Kosher salt and pepper, as needed

2 tablespoons olive oil, extra virgin

2 tablespoons butter, unsalted

4 oz. small sweet white onion, sliced thin - Sivers

1 cup baby brown mushrooms, sliced

2 tablespoons all-purpose flour

1 tablespoon Dijon mustard

1 cups beef stock, homemade (recipe follows) or store bought

¼ cup sour cream

Directions

Preparation: Slice meat in ½-inch-thick x 2-inch-long strips; season the meat with the kosher salt and pepper just before adding to the pan.

Heat the skillet over medium-high heat; add the olive oil first and then add the butter. Once the butter starts to foam, do not allow the butter to brown. Add the tenderloin strips to the pan and sear the meat until nice and brown. Remove the meat to a warm platter and hold.

Add the sliced onions to the pan and deglaze the drippings and flavors with the onions. Let the onions cook until soft and slightly browning.

Add the mushrooms and cook for another 5 minutes. Sprinkle the flour over the onions and mushrooms and cook for about 1 minute, stirring to keep the flour from burning.

Add the beef stock to the mixture, stirring to keep from forming lumps; bring to quick simmer and simmer for 5 minutes, adding more stock if necessary.

Reduce to a simmer, add the Dijon mustard, and beef tips, and bring to a quick simmer. Remove from the heat and add in the sour cream, mixing well.

Notes

Special Tip: When searing tips in pan, do not overload the pan and cause the meat to boil instead of searing. Cook meat in batches, if needed, to achieve the proper searing technique.