Classic Beef Stroganoff
Prep 15 m | Cook 1 h 30 m | Ready In 1 h 45 m
- 1 tablespoon vegetable oil
- 2 pounds beef chuck roast, cut into 1/2-inch thick strips
- salt and pepper to taste
- 1 tablespoon butter
- 1/2 medium onion, sliced or diced
- 8 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 1/2 tablespoons all-purpose flour
- 1/2 cup white wine
- 2 cups beef broth, divided
- 3/4 cup creme fraiche
- 1 tablespoon fresh chopped chives
- salt and pepper to taste
- Season beef generously with salt and pepper.
- Heat oil in a large skillet over high heat until nearly smoking. Stir in beef; cook, stirring constantly, for 6-7 minutes, until liquid evaporates and meat browns. Remove meat from the pan and set aside.
- Stir butter, mushrooms and onions into the pan; cook and stir over medium heat until the vegetables are lightly browned. Add garlic and stir for 30 seconds. Stir in flour; cook for 1-2 minutes until incorporated.
- Stir in wine and 1 cup of stock, scraping the bottom of the pan to release any browned bits. Bring to a simmer, cook for 3-4 minutes, until the sauce thickens.
- Return beef to the pan. Stir in remaining cup of stock; bring to a simmer and cook on low heat for about 1 hour with the lid on, until the beef is tender and the sauce is thick. Stir every 20 minutes.
- Stir in creme fraiche. Stir in chives. Season with salt and pepper to taste.
Filet Mignon with Rich Balsamic Glaze
Prep 5 m | Cook 15 m | Ready In 20 m
- 2 (4 ounce) filet mignon steaks
- 1/2 teaspoon freshly ground black pepper to taste
- salt to taste
- 1/4 cup balsamic vinegar
- 1/4 cup dry red wine
- Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
- Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
- Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Porcini Pork Tenderloin
Prep 20 m | Cook 25 m | Ready In 3 h 45 m
- 1/2 cup extra virgin olive oil
- 1/2 cup herbes de Provence
- 4 cloves garlic, minced
- 3 pounds pork tenderloin
- 1/2 cup dried porcini mushrooms
- 1 cup boiling water
- 1/2 cup cognac
- 1 lemon, juiced
- 3 shallot, thinly sliced
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, chilled and cut into small cubes
- 2 tablespoons honey
- coarse salt and ground black pepper to taste
- In a large measuring cup, mix together olive oil, herbes de Provence, and garlic. Place tenderloin in a large, rectangular baking pan. Pour olive oil mixture over meat, and turn to coat. Cover, and refrigerate for 3 hours.
- Preheat oven to 400 degrees F (200 degrees C). Soak mushrooms in boiling hot water for 10 minutes to rehydrate.
- Heat a large skillet over high heat. Remove meat from marinade, and discard any remaining marinade. Place meat in hot pan, and brown evenly. Return meat to baking dish.
- Cook tenderloin in preheated oven about 15 to 20 minutes, or until the internal temperature of the meat is 145 degrees F (63 degrees C). Remove from oven, and allow it to rest for 5 minutes before slicing.
- Meanwhile, combine the water in which the mushrooms were soaked, cognac, lemon juice, and shallots in a saucepan. Cook over medium heat until liquid is almost gone. Pour in the cream. Bring to a boil, and then reduce heat to medium-low. Chop mushrooms, and stir into the sauce. Continue cooking until the sauce thickens. Stir in the butter and honey. Season to taste with salt and pepper. Serve over sliced tenderloin.