TC Recipe: Beef Stroganoff

February 20 2011

Suggested Pairing: 2008 NxNW Walla Walla Cabernet Sauvignon
Serves 2

beefstroganoff

Beef Stroganoff is a classic, but there are dozens of different recipes for it. Professional chefs and home cooks alike have their own signature stroganoff recipe. I’ve seen chefs add pickles, ketchup or walnuts. This particular recipe is a wonderfully simple version of the classic stroganoff. It all comes down to quality of ingredients. Find a good demi glace. Find good quality pasta. Don’t be afraid to take your time with this recipe. Savor the aromas from the pan and the way the flavors changes as you add ingredients and simmer.

This recipe is rich, but you will find the NxNW Cabernet cuts right through the flavors. This is why I love Cabernet. It can be hot on the nose, but it compliments rich beef flavors. It balances fats and washes the palette clean. This recipe and wine pairing belong at a dinner table with people who love to eat and who aren’t turned off by bold flavors. You won’t be disappointed.

Ingredients

  • 6 oz filet mignon, medium dice
  • ¼ C all purpose flour, for dusting the meat
  • 2 T olive oil
  • 1 tsp garlic, chopped
  • 1 tsp shallot, chopped
  • 1 ea pappardelle pasta bundle, or fettuccine
  • 1 C demi glace, available at your local butcher
  • ½ C Cabernet
  • 1 T Dijon mustard
  • 2 T crème frâiche, or sour cream
  • ½ C yellow onion, julienne and caramelized
  • 1 C crimini mushrooms, quartered
  • 1 ½ tsp fresh thyme, chopped
  • 2 tsp Italian parsley, chopped
  • 1/8 C bacon, diced
  • 2 T brandy
  • 1 ½ C spinach, raw
  • 2 tsp balsamic vinegar
  • Salt and pepper

Preparation

Season the diced filet mignon with salt, pepper, and a generous amount of flour. Shake off the excess flour and sear the dusted filet pieces in a large sauté pan with 1 Tb olive oil. Caramelize all sides of the meat, being careful not to burn it. Remove the meat from the sauté pan and set aside for later use. Lightly rinse the sauté pan and put it back on the stove on high heat.

Place a pot of salted water on the stove top and bring to a boil. Add the pasta and cook until al dente. When the sauté pan is hot again add 1 Tb olive oil, the bacon and mushrooms, stirring constantly.  When the mushrooms caramelize add the shallots, garlic, salt and pepper and toss. Deglaze with the demi glace, brandy, Cabernet and balsamic vinegar. Add the Dijon mustard, caramelized onions, 1 Tb crème fraiche, thyme and the seared filet. Reduce the mixture on medium heat until the sauce coats the back of a spoon.

Add the spinach and cooked pasta to the sauce and toss until evenly coated. Continue to cook for another minute. Season with salt and pepper to taste. Add the stroganoff to a bowl and top it with crème fraiche and parsley.

Serve immediately and enjoy.