Filet of Beef Stroganoff
This recipe can be completed in five minutes with a wonderfully, delicious result. The beef filet is expensive, but a small portion goes a long way – you just need 4 and 5 ounces per person. Make sure you use a very large, very hot skillet. I like to serve it with bright, just-tender, cubed zucchini.
Serves 2
Ingredients
- 2 beef filets about 4 to 5 ounces each, trimmed of all fat and sinews
- 1 ½ teaspoons Spanish paprika
- Fine sea salt
- 2 tablespoons unsalted butter
- 2 ½ tablespoons olive oil
- 1 ½ cups coarsely julienned mushrooms
- Freshly ground black pepper
- 2 tablespoons medium or amontillado sherry
- ⅓ cup sour cream or crème fraîche
- 2 cups ¾-inch cubed zucchini
- 2 tablespoons chopped chives
Method
- Cut the filet into ½-inch slices then slice into thick strips or julienne. Sprinkle the filet with the paprika and ½ teaspoon of salt and toss well. Heat the butter and 1 tablespoon of the oil in a large skillet until lightly browned over high heat. Add the beef, spreading the meat out over the pan so that it browns and cook for 1 minute. Add the mushrooms and pepper and continue to cook on high heat tossing occasionally until slightly rare, about 2 minutes. Add the sherry and cook for 30 seconds, followed by the sour cream, mixing well. Bring the whole mixture to a good boil before immediately removing from the heat.
- While the beef is cooking, place the zucchini in a microwavable glass bowl and sprinkle lightly with salt. Microwave on high until the zucchini is just tender but still crunchy, about 2 minutes. Drizzle with the remaining 1 ½ tablespoons of the olive oil and using a slotted spoon, transfer the zucchini onto a warm serving platter, making sure to keep any released liquid from the zucchini in the bowl.
- Spread the zucchini to the edges of the platter and spoon the steak and sauce into the center. Sprinkle with the chives and serve immediately.