Beef Stroganoff

Name: Beef Stroganoff (Elevated)
Total time: 2 h
Yield: 4
Cuisine: French
Ingredients: 1 lb Wagyu beef tenderloin, cut into 1-inch cubes; 3 tbsp Clarified butter; 1 Shallot, minced; 8 oz Wild mushrooms (morels, chanterelles, porcini), cleaned and sliced; 2 tbsp All-purpose flour; 1.5 cups Homemade beef stock; 1/4 cup Cognac; 1/2 cup Crème fraîche; 1 tbsp Dijon mustard; 1 tsp Truffle oil; Salt Fleur de sel; Black pepper Freshly ground black pepper; 8 oz Fresh pappardelle pasta; 1 tbsp Chives, finely chopped; 1 tbsp Ossetra caviar

⏱2h

👥4

🔥600 cal

Hard

🍽️French

An exquisite beef stroganoff crafted with the finest ingredients and techniques. This version features a slow-cooked sauce, a touch of truffle oil, and a garnish of caviar for an unforgettable dining experience.

1 lb Wagyu beef tenderloin, cut into 1-inch cubes

3 tbsp Clarified butter

1 Shallot, minced

8 oz Wild mushrooms (morels, chanterelles, porcini), cleaned and sliced

2 tbsp All-purpose flour

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(0 reviews)

⏱2h

👥4

🔥600 cal

Hard

🍽️French

#Beef #Pasta #Luxury #Fine Dining

Instructions

Cook pappardelle pasta according to package directions. Drain and set aside.
In a heavy-bottomed pot, heat Clarified butter over medium-high heat. Add Wagyu beef and sear on all sides until browned. Remove beef from pot and set aside.
Add Shallot to the pot and cook until softened, about 3 minutes. Add Wild mushrooms and cook until browned and tender, about 8-10 minutes.
Sprinkle All-purpose flour over the mushrooms and shallot, and cook for 1 minute, stirring constantly.
Deglaze the pot with Cognac, scraping up any browned bits from the bottom. Allow the alcohol to evaporate.
Gradually whisk in Homemade beef stock until smooth. Bring to a simmer and cook for 20-25 minutes, or until sauce has reduced and thickened.
Stir in Crème fraîche, Dijon mustard, and Truffle oil. Season with Fleur de sel and Freshly ground black pepper to taste.
Return Beef to the pot and heat through. Do not boil.
Serve over Fresh pappardelle pasta, garnished with Chives and Ossetra caviar.

Ingredients

1 lb 450 g Wagyu beef tenderloin, cut into 1-inch cubes
3 tbsp 45 mL Clarified butter
1 1 medium Shallot, minced
8 oz 225 g Wild mushrooms (morels, chanterelles, porcini), cleaned and sliced
2 tbsp 30 mL All-purpose flour
1.5 cups 355 mL Homemade beef stock
1/4 cup 60 mL Cognac
1/2 cup 120 mL Crème fraîche
1 tbsp 15 mL Dijon mustard
1 tsp 5 mL Truffle oil
Salt to taste Fleur de sel
Black pepper to taste Freshly ground black pepper
8 oz 225 g Fresh pappardelle pasta
1 tbsp 15 mL Chives, finely chopped
1 tbsp 15 mL Ossetra caviar

Equipment

Heavy-bottomed pot
Large pot
Whisk

Instructions

Cook pappardelle pasta according to package directions. Drain and set aside.
In a heavy-bottomed pot, heat Clarified butter over medium-high heat. Add Wagyu beef and sear on all sides until browned. Remove beef from pot and set aside.
Add Shallot to the pot and cook until softened, about 3 minutes. Add Wild mushrooms and cook until browned and tender, about 8-10 minutes.
Sprinkle All-purpose flour over the mushrooms and shallot, and cook for 1 minute, stirring constantly.
Deglaze the pot with Cognac, scraping up any browned bits from the bottom. Allow the alcohol to evaporate.
Gradually whisk in Homemade beef stock until smooth. Bring to a simmer and cook for 20-25 minutes, or until sauce has reduced and thickened.
Stir in Crème fraîche, Dijon mustard, and Truffle oil. Season with Fleur de sel and Freshly ground black pepper to taste.
Return Beef to the pot and heat through. Do not boil.
Serve over Fresh pappardelle pasta, garnished with Chives and Ossetra caviar.

Nutrition per serving

Calories 600

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Beef Stroganoff

Beef Stroganoff

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