Fillet mignon with beef stroganoff sauce
4 servings
30 minutes
Filet mignon with beef stroganoff sauce is an exquisite dish of Russian cuisine that combines the tenderness of premium meat with a rich creamy-mushroom sauce. The recipe's origins trace back to classic beef stroganoff, which gained worldwide fame for its harmony of flavors: tender beef, aromatic onions, white mushrooms, and subtle notes of cognac. This sauce perfectly complements the softness of the filet mignon, turning it into a true culinary masterpiece. The dish has a velvety texture and a rich meaty aroma, and its presentation with egg noodles makes the taste even more balanced. Filet mignon with this sauce is perfect for both festive dinners and gastronomic enjoyment in a cozy home atmosphere.
1
Season four beef steaks (filet mignon) with salt and pepper, place them in a hot pan with sizzling oil, and sear for 3 minutes on each side, turning the meat with tongs.
- Beef tenderloin: 900 g
- Salt: 1.3 teaspoon
- Ground black pepper: 0.8 teaspoon
2
While the meat is cooking, sauté very thinly sliced onion (in half rings) and garlic, adding 1/2 teaspoon of salt to the pan. After 3 minutes, add the chopped mushrooms and continue to sauté.
- Onion: 1 head
- Garlic: 2 cloves
- Salt: 1.3 teaspoon
- Porcini mushrooms: 250 g
3
After 4 minutes, pour cognac into the pan with onions and mushrooms, and stir frequently until the cognac evaporates. Add broth and cover the pan, leaving it on the heat for 4 minutes.
- Cognac (brandy): 0.3 glass
- Beef stock: 125 ml
4
Remove the pan from the heat and add sour cream to it. Mix everything thoroughly.
- Sour cream: 175 g
5
When the beef is ready, place the minions on plates and drizzle with sauce. Serve with egg noodles.
