- 2 pounds filet mignon, cut into thin strips – preferably both prime quality and dry-aged
- 3 tbsp unsalted butter
- ¾ cup finely chopped onion
- ½ pound small white mushrooms, wiped clean and halved
- ¼ pound small crimini mushrooms, wiped clean and halved
- ¼ pound chanterelle mushrooms (if unavailable, use crimini instead)
- Sherry to taste
- 2 ¼ teaspoons flour
- ⅓ cup beef stock
- ⅓ cup heavy cream
- ½ cup sour cream
- 2 tsp dijon mustard (JH prefers Edmond Fallon)
- 1 ½ tbsp chopped fresh dill
- 1 ½ tbsp chopped fresh parsley
- Black Truffle Olive Oil (optional but recommended)
- Cooked Wide, Flat Noodles
- Heat a large, heavy skillet, preferably cast-iron, over high heat. Ad the meat, a few pieces at a time, and quickly sear on all sides, stirring all the time with a wooden spoon, about 3-4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat and set aside.
- Melt the butter in a medium-sized skillet over medium heat. Add the onion and saute, stirring occasionally, until softened, about 5 minutes. Increase the heat to medium-high, then add the mushrooms and a goodly amount of sherry and sauté, stirring frequently until deeply colored, about 20 minutes. Turn the heat down to medium-low, and sprinkle in the flour. Cook, stirring, about 1 minute.
- Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes. Do not allow to boil!
- Return the meat to the skillet, stir to coat with the sauce and heat for 1 minute. Stir in the dill, parsley, salt, pepper and a touch of black truffle olive oil to perfume the dish. Serve at once over noodles.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes