Beef Stroganov

Makes 6 servings

Vicky

ingredients

3 1/2 tbsp unsalted butter
1 tbsp flour
1 cup beef broth
1 1 pound beef tenderloin, trimmed, sliced 1/4 inch thick, then cut into 1 inch pieces
2 tbsp olive oil
1/2 cup thinly sliced shallot
3/4 lb cremini mushrooms, trimmed and halved or quartered
3 tbsp sour cream at room temperature
1 tsp Dijon mustard
2 tbsp chopped fresh dill
1/2 tsp salt
1/4 tsp black pepper

1
Melt butter in small saucepan over moderate heat and whisk in flour, cook roux, whisking constantly, 2 minutes. Add broth in a slow stream, whisking constantly, and bring to a boil. Reduce heat and simmer, whisking occasionally, 3 minutes. Remove from heat and keep warm.
2
Pat beef dry and season with salt & pepper. Heat 1 tbsp butter and 1 tbsp oil in a 12 inch heavy skillet over moderately high heat until foam subsides. Saute beef in batches, turning until browned on both sides but still pink inside, about 1 minute.
3
Transfer to a plate with slotted spoon.
4
Heat remaining tbsp butter and oil in same skillet over moderately high heat, until hot but not smoking. Sauté shallot about 3 minutes. Add mushrooms and sauté until mushrooms are browned, about 8-10 minutes.
5
Return meat to juices in skillet and stir to combine. Transfer meat to platter. Whisk sour cream, mustard, dill, salt & pepper in sauce. Pour roux over beef.