Happy holidays to all!
I have had a wonderful holiday season filled with family, friends, and many gastronomic delights. There were a number of new recipes that I tried that I look forward to sharing with you over the next few days of catch up posts.
I’ll begin with the amazing Christmas eve dinner that I helped my mother create. We had one of my favorites. Beef stroganoff.
We used a recipe from Bon Apetit. Let me tell you, making beef stroganoff with tenderloin is a decadent thing. The meat was rich and tender, and since you don’t have to use sour cream, you don’t have to worry about the sauce separating. I really enjoyed this recipe and on a big pile of buttered noodles, it was a big hit with the crowd.
I think we stuck pretty close to the recipe with one exception. We added a big dash of worstershire sauce. I think it helps the beef taste… Beefier. Richer. It gives an extra darkness to the flavor.
Bon Apetit’s Beef Stroganoff
Ingredients:
1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika
Preparation:
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.
My mother set a beautiful table for this meal and my whole family really decorated the place right. It looked and felt and tasted like Christmas should.
Happy Holidays.
