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Beef Tenderloin Stroganoff
2021-01-28
https://www.metro.ca/userfiles/image/recipes/filet-boeuf-stroganoff-11474.jpg
PT15M
PT20M
PT35M
Heat 1 tbsp (15 ml) oil in a large nonstick skillet over high heat; sear tenderloin strips in 3 batches for 2 minutes each and remove to a plate.In same skillet, add 1 tbsp (15ml) oil and sauté mushrooms over medium high heat for 3-4 minutes; remove to a bowl.Add remaining 1 tbsp (15 ml) oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes.Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered.Season to taste with salt and pepper and spoon over egg noodles or rice. Sprinkle with chopped parsley to serve.
4-6
Metro
2
35
5
1
3 tablespoons (45 ml) vegetable oil, divided
1 lb (454 g) beef tenderloin sliced into strips
1 lb (454 g) cremini mushrooms, halved or quartered
1 cup (250 ml) diced onions
2 cloves of garlic, minced
2 tablespoons (30 ml) flour
1 tablespoon (15 ml) Selection dried fine herbs
1 1/2 cups (375 ml) Selection beef broth
1 tablespoon (15 ml) Selection Worcestershire sauce
1 tablespoon (15 ml) Dijon mustard
3/4 cup (180 ml) Oikos Plain 2% Greek Yogurt
To taste salt and pepper
6 cups (1,5 L) cooked Selection egg noodles
1/4 cup (60 ml) coarsely chopped parsley
Beef Tenderloin Stroganoff
4-6
Main course
0:15
Preparation
0:20
COOKING
0:35
TOTAL TIME
Ingredients
-
3 tablespoons
(45 ml)vegetable oil, divided
-
1 lb
(454 g)beef tenderloin sliced into strips
-
1 lb
(454 g)cremini mushrooms, halved or quartered
-
1 cup
(250 ml)diced onions
-
2
cloves of garlic, minced
-
2 tablespoons
(30 ml)flour
-
1 tablespoon
(15 ml)Selection dried fine herbs
-
1 1/2 cups
(375 ml)Selection beef broth
-
1 tablespoon
(15 ml)Selection Worcestershire sauce
-
1 tablespoon
(15 ml)Dijon mustard
-
3/4 cup
(180 ml)Oikos Plain 2% Greek Yogurt
-
To taste
salt and pepper
-
6 cups
(1,5 L)cooked Selection egg noodles
-
1/4 cup
(60 ml)coarsely chopped parsley
Preparation
Heat 1 tbsp (15 ml) oil in a large nonstick skillet over high heat; sear tenderloin strips in 3 batches for 2 minutes each and remove to a plate.
In same skillet, add 1 tbsp (15ml) oil and sauté mushrooms over medium high heat for 3-4 minutes; remove to a bowl.
Add remaining 1 tbsp (15 ml) oil to skillet along with onion and garlic. Cook over high heat for 1 minute; stir in flour and herbs. Pour in 1/2 cup of broth while stirring constantly, until thickened. Stir in remaining broth, Worcestershire, dijon, and mushrooms; bring to a boil and let cook uncovered for 3 minutes.
Stir in beef tenderloin strips and greek yogurt; bring to a simmer for 1 minute uncovered.
Season to taste with salt and pepper and spoon over egg noodles or rice. Sprinkle with chopped parsley to serve.
Source :
Metro
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