Remove the mushrooms after browning them, then put them back near the end. Otherwise, you spend ten minutes getting them gloriously steakhouse-brown and then make them swim through the entire sauce-making process. Nope. We worked for those mushrooms Do not overcook the tenderloin. Do not spend ten minutes browning mushrooms just to drown them in sauce for the next twenty. Brown them hard, remove them, build the sauce, bring them back at the end. We worked for those mushrooms. 🍄
Ingredients
1 1/2 lbs beef tenderloin, cut into strips or bite-size chunks
Salt
Freshly ground black pepper
1 tbsp neutral oil
2 tbsp butter, divided
16 oz cremini mushrooms, sliced
2 shallots, finely minced
2 tbsp tomato paste
White wine
1 can beef broth
1 to 2 tsp grainy Dijon mustard
1 -2 tsp brown sugar, plus more to taste
1/2 to 3/4 cup crème fraîche
Fresh dill, chopped
Egg noodles
Butter for the noodles
Optional upgrades
1 tsp Worcestershire sauce
1/2 to 1 tsp white wine vinegar, added at the very end
1 to 2 tsp beef demi-glace or concentrated beef stock base, if your broth tastes weak
Extra fresh dill for serving
Extra cracked black pepper for serving
1.Bring a large pot of water to a boil and salt it well.
2. Cook the egg noodles according to package directions while you make the stroganoff.
3. Drain, toss with butter, cover, and set aside.
4. Pat the beef very dry with paper towels, season generously with salt and black pepper. Heat a large skillet over medium-high to high heat until very hot.
Add the oil. Add the beef in a single uncrowded layer. Work in two batches if necessary. Sear about 60 to 90 seconds on the first side, then 30 to 60 seconds on the second side. You want a dark brown crust while the center remains underdone. Do not cook the tenderloin all the way through. Transfer the beef and any accumulated juices to a plate.
5. Keep the skillet over medium-high heat. Shoot in a little extra oil if needed. Add the mushrooms in one uncrowded layer. Then leave them alone. Seriously.
Do not stir them for 3 to 4 minutes. You want the bottoms to become deep golden brown, not merely soft. Flip or toss them. Cook another 4 to 6 minutes, stirring only occasionally. The mushrooms will release moisture. Add 1 tablespoon butter. Keep cooking until the moisture is completely gone, the mushrooms begin frying again, the surfaces become deeply browned, some edges are slightly crisp, and the mushrooms have visibly reduced in size. If the skillet becomes dry, add the remaining 1 tablespoon butter.
Once the mushrooms are beautifully browned, season with salt and plenty of black pepper. Cook another 30 to 60 seconds. Transfer the mushrooms to a bowl, for a total mushroom time of 9-12 minutes. Remember: Crowding is the enemy.
6. Turn the heat down to medium. Add the minced shallot to the same skillet. There should be plenty of beef, mushroom, and butter flavor left behind. Cook the shallot for 1 to 2 minutes, until softened. Add the tomato paste. Cook another 1 to 2 minutes, stirring constantly, until the paste darkens from bright red to a deeper brick color. Do not rush this step. You want the tomato paste cooked, not raw. Deglaze with wine. Scrape the bottom of the pan thoroughly. Every browned beef-and-mushroom bit belongs in the sauce. Let the wine bubble until reduced by roughly half, about 2 to 4 minutes.
7. Add beef broth, mustard, brown sugar, optional Worcestershire sauce, optional demi-glace or concentrated stock base, and bring to a lively simmer.
Cook for about 5 to 7 minutes, or until the sauce has visibly reduced and developed some body. Do not rush the reduction. The crème fraîche will loosen the sauce again later. You want the sauce to look slightly more concentrated than you ultimately want it before adding the dairy. Taste. If you want more mustard bite, add the second teaspoon of Dijon. If you want slightly more sweetness, add more brown sugar gradually.
8. Return the beef and all accumulated juices to the skillet. Cook gently for about 1 to 2 minutes, just until the tenderloin reaches your preferred doneness. Do not simmer the hell out of it. Tenderloin is expensive and tender because it does not need long cooking. Return the browned mushrooms to the skillet. Fold them through the sauce just long enough to heat them, about 30 to 60 seconds. This preserves their browned, meaty texture instead of turning them into sauce-soaked little sponges. Turn off the heat. Stir in crème fraîche. Add a generous handful of chopped fresh dill.
Taste and adjust the salt, pepper, Dijon, brown sugar.
Optional final upgrade
Add 1/2 teaspoon white wine vinegar. Taste. If the sauce still feels heavy or flat, add another small splash, up to about 1 teaspoon total. You should not taste vinegar. The goal is simply to sharpen the sauce, cut the richness, and make the whole thing taste brighter and more expensive.
Spoon the stroganoff over buttered, dilled egg noodles.
Finish with more fresh dill and freshly cracked black pepper.