Friday, January 22, 2010

Peppered Beef Stroganoff

I've been missing the farmer's market in South Pas lately (Lisa - let's go when it's not raining!) so I bought some grass fed beef from Henry's in Monrovia last week. I was planning to make a nice Saturday dinner for my husband but we got invited to a birthday party and I didn't make this until Monday - the fanciest Monday night meal I've made in a long time.

I haven't been feeling like eating much meat lately but this tasted SO good to me - it was awesome and pretty easy to put together. Stroganoff isn't one of my favorite dishes and this is a lot different because it uses steak instead of ground beef and the dijon mustard in the sauce was a nice twist. I'm making it again on Sunday night for my cousins who are in town.

Couple of cooking notes: It cooks quickly so get your water boiling for the pasta well before you begin with the steaks and sauce. I used thin rib eyes (the grass fed ones are pretty lean) and pre-sliced mushrooms from Trader Joe's. You could probably use cooking Sherry or other wine in place of the brandy if you don't have any (Cognac would also work). Let me know if you like this!

Peppered Beef Stroganoff (serves 4)
from Bon Appetit January 2008

1 tablespoon coarsely ground black pepper
3 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
8 ounces crimini (baby bella) mushrooms, sliced
1 1/4 cups beef broth
1 tablespoon brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 8.8-ounce package wide egg noodles (I used egg pappardelle from TJs)
1/4 cup chopped fresh Italian parsley

Sprinkle ground pepper and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes.

Add broth and brandy; boil 2 minutes. Add cream; boil until slightly thickened, about 5-15 minutes, depending on the consistency of sauce that you want. Whisk in mustard.

Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.


  1. This is such a fabulous dish-- try the City's version some time, too--

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  3. Made this tonight - it was amazing. So tasty! The black pepper was perfect, I used ribeyes too. Substituted half and half for the cream, worked well. Surprise, surprise, I found brandy in the cupboard! This is going into my list of regulars - it was so yummy! Thanks Bec!

  4. forgot to say - I served with brown rice pasta so it was a gluten free dish! hooray!