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    Tenderloin Stroganoff with Mushroom and Pearl Onion Cream Sauce

    clock-icon55 minutes
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    Pixicook editorial team

    A rich and creamy stroganoff featuring beef tenderloin steaks, mushrooms, and pearl onions served over egg noodles.

    Ingredients for Tenderloin Stroganoff with Mushroom and Pearl Onion Cream Sauce

    units in
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    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Unflavored Powdered Gelatin

    teaspoons

    Substitute chevron-down

    Low Sodium Chicken Stock

    cups

    Substitute chevron-down

    Kosher Salt

    tablespoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Mild Paprika

    tablespoons

    Substitute chevron-down

    Beef Tenderloin Steaks, 1.5-2 inch thick, 6-8 ounces each

    each

    Substitute chevron-down

    Canola Oil

    tablespoons

    Substitute chevron-down

    Button Mushrooms, quartered

    0 oz

    Substitute chevron-down

    Peeled Pearl Onions

    0 oz

    Substitute chevron-down

    Unsalted Butter, divided

    tablespoons

    Substitute chevron-down

    Shallots, thinly sliced

    cups

    Substitute chevron-down

    Fresh Thyme

    sprigs

    Substitute chevron-down

    Soy Sauce

    teaspoons

    Substitute chevron-down

    Worcestershire Sauce

    teaspoons

    Substitute chevron-down

    Asian Fish Sauce

    teaspoons

    Substitute chevron-down

    Dijon Mustard

    teaspoons

    Substitute chevron-down

    Dry White Wine

    cups

    Substitute chevron-down

    Sour Cream, plus more for serving

    cups

    Substitute chevron-down

    Dried Egg Noodles

    0 lb

    Substitute chevron-down

    Fresh Parsley Leaves, minced

    cups

    Substitute chevron-down

    How to Make Tenderloin Stroganoff with Mushroom and Pearl Onion Cream Sauce

    1. Preparation

    Begin by sprinkling the gelatin over the chicken stock in a small bowl or liquid measuring cup, then set it aside to bloom.

    2. Boil Water

    Bring a large pot of salted water to a boil. This will be ready for the egg noodles later.

    3. Season Steaks

    Combine 1 tablespoon of kosher salt, 1 teaspoon of black pepper, and 1 tablespoon of mild paprika in a small bowl. Generously season the beef tenderloin steaks with this mixture, pressing it firmly to adhere to the meat.

    4. Cook Steaks

    Heat 1.5 tablespoons of canola oil in a large skillet or sauté pan over medium-high heat. Cook the seasoned steaks until well-browned on both sides and the center reaches 115°F for rare or 125°F for medium-rare. Once cooked, remove the steaks from the pan and set them aside to rest.

    5. Cook Mushrooms and Onions

    In the same pan, add the remaining canola oil and cook the quartered button mushrooms until they start to brown, about 8 minutes. Add 1 tablespoon of unsalted butter and the peeled pearl onions, cooking for an additional 6 minutes until the onions are tender.

    6. Add Aromatics and Sauces

    Stir in the sliced shallots, fresh thyme sprigs, the remaining paprika, soy sauce, Worcestershire sauce, fish sauce, and Dijon mustard. Cook until the mixture is fragrant and the liquid is mostly evaporated, about 30 seconds.

    7. Deglaze

    Add the collected meat juices and white wine to the pan, scraping up any browned bits from the bottom. Reduce the liquid until only a few tablespoons remain.

    8. Add Broth

    Pour in the gelatin-bloomed chicken stock and bring the mixture to a simmer. Once simmering, pour off the liquid into a heatproof cup or liquid measuring cup.

    9. Mix with Sour Cream

    Whisk the hot liquid into the sour cream in a medium bowl, then return this mixture to the pan along with the remaining 2 tablespoons of unsalted butter. Bring to a boil and season with salt and pepper to taste.

    10. Warm Steaks

    Return the beef tenderloin steaks to the pan, allowing them to warm through for about 1 minute. Remove the pan from heat.

    11. Cook Noodles

    Cook the dried egg noodles in the boiling water according to the package instructions. Drain the noodles, reserving 1 cup of the pasta cooking water.

    12. Combine Pasta and Sauce

    Transfer the steaks from the pan and pour the sauce over the cooked noodles, stirring to coat. If the sauce is too thick, add some reserved pasta cooking water to reach the desired consistency. Stir in half of the minced parsley.

    13. Slice Steaks and Serve

    Slice the tenderloin steaks and divide the pasta and sauce among four plates. Top with the sliced steak, extra sauce, a dollop of sour cream, and a sprinkle of the remaining parsley. Remember to remove the thyme sprigs before serving.

    Pitfalls and tips

    Selecting the Right Beef

    Go for the highest quality beef tenderloin you can find. The tenderness of the meat is key in a stroganoff. You want it to almost melt in your mouth. Make sure to trim any excess fat and sinew for the best texture.

    Sour Cream

    Stirring in sour cream is traditional, but for the best results, take the sauce off the heat first. This prevents the sauce from breaking and ensures a smooth finish. Use full-fat sour cream for the richest flavor and creamiest texture.

    Searing the Beef

    To develop a rich flavor, pat the beef dry before searing it in a hot pan. You’re looking for a deep brown crust on all sides. Do this in batches to avoid crowding the pan and steaming the meat.

    Seasoning

    Don't underestimate the power of proper seasoning. Season the dish at every stage with kosher salt and freshly ground black pepper. Taste as you go and adjust accordingly.

    Mushrooms Matter

    Opt for a mix of wild mushrooms for a more complex flavor profile. Cremini, shiitake, and oyster mushrooms are great choices. Slice them uniformly for even cooking and sauté them until they're golden-brown and have released all their moisture.


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