 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
pan sauce makes this very suckulent Ingredients:
1 1/2 tbs. vegetable oil |
1# button mushrooms-cleaned-halved if small-quartered if medium-cut into 6 if large |
3/4# beef tenderloin (2 filets-1 thick) sliced in half horizonally and cut into 1/8 strips,cross grain |
1/2 cup beef broth |
1 tbs. butter |
1/2 cup minced onion |
1 tsp. tomato paste |
1 1/2 tsp. brown sugar |
1 tbs. all purpose flour |
1/2 cup chicken broth 1/2 cup dry white wine |
1/3 cup sour cream |
8 ounces of egg noodles,cooked in salt water,drained, and tossed with 2 tbs. butter |
Directions:
1. heat 1 Tbs. oil in a heeavy bottomed, 12 skillet over medium high heat till hot and shimmering but not smoking(about 2 minutes)
2. add mushrooms and cook over high heat for 30 seconds without stiring. salt and pepper to tase and stir and continue cooking for about 4 minutes-till mushrooms are lightly browned
3. transfer to medium bowl
4. return skillet to high heat add remaining 1/2 Tbs. oil,place tenderloin strips in skillet and using tongs spread out to a single layer
5. cook until well browned on one side without turning-about 2 minutes
6. turn strips and cook for about 1 minute-season with salt and pepper and transfer to bowl with mushrooms
7. add beef broth to skillet and deglaze, scraping fond up with a wooden spoon
8. simmer till reduced to 1/4 cup-about 3-4 minutes
9. transfer to bowl with beef and mushrooms
10. turn heat down to medium-low and return skillet to heat
11. add butter and when it foams add onions ,tomato paste and sugar
12. cook till onion is lightly brown-about 6 minutes
13. stir in flour and wisk till incorporated
14. gradually wisk in chicken broth and wine, add liquid from beef and mushrooms and simmer to incorporate
15. stir 1/2 cup of sauce into sour cream, to temper, then stir back in ti skillet
16. add beef and mushrooms and heat thru.
17. adjust seasoning and serve over buttered noodles
18. caution: this recipe cannot be doubled or you will loose the velvety, creamy texture.
|
|