Ciao'd while watching Love Actually. I feel it in my toes.
When beef tenderloin took the place of ground beef in my mother’s stroganoff, it became company food. I think “company” works perfectly well for “family,” too. In this rendition, I use chanterelle mushrooms. They imbue the stroganoff with a sweet richness that plays off the tart sour cream. Spoiler alert: wild mushrooms can be pricey. Feel free to use cremini mushrooms instead. The flavor will not suffer. Beef Stroganoff with Chanterelle Mushrooms is comfort food with an adult attitude. That said, button mushrooms are a worthy substitute for the chanterelles.
2 pounds beef tenderloin, cut into 2-inch strips
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 tablespoons (3/4 stick) unsalted butter
1 shallot, finely chopped
¾ pound fresh chanterelle mushrooms (thickly slice larger mushrooms)
¼ cup dry red wine
1 cup beef broth
1 tablespoon cornstarch
2 tablespoons cold water
¾ cup sour cream (don’t use low-fat), at room temperature
¾ pound (12 ounces) egg noodle
2 tablespoons chopped fresh parsley
Pat the meat dry and sprinkle with salt and pepper. In a large heavy skillet over high heat, heat the oil until very hot (the oil will shimmer). Add the beef strips in a single layer, and sear, turning once, until brown, about 1 minute per side. Do not crowd the beef; you may have to cook it in batches. Transfer to a plate and keep warm.
Reduce the heat to medium-high and melt 3 tablespoons of the butter in the skillet. Add the shallot and cook until soft, about 2 minutes. Add the mushrooms and sauté until the liquid evaporates, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to release the meat and mushroom bits, until the wine reduces by half, a minute or so. Add the beef broth and simmer until the liquid begins to thicken, about 10 to 12 minutes. Combine the cornstarch and water and stir into the mixture; cook until the sauce thickens further, about 1 to 2 minutes. Season with salt and pepper, to taste. Stir in the sour cream and heat through but do not allow it to boil. Return the beef to the pan and simmer over medium-low heat until the meat is heated through, about 2 minutes.
Meanwhile, cook the noodles in a large pot of boiling salted water according to package directions. Toss the cooked and drained egg noodles in the remaining 3 tablespoons butter. Serve the beef and sauce over the egg noodles, sprinkled with parsley.