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.