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Stroganoff Sauce with Blue Cheese




Source of Recipe


Chef2Chef MB


Recipe Introduction


This was from "Cuisine at home" magazine (lower case on "home" is their punctuation) and was paired with a three-pound, pan-seared beef tenderloin, cut into 1-1/2-inch slices.

The sauce is in two steps: a red-wine stock and then the stroganoff. So I'll type it the same way, but use the more accepted format (their format was, well, strange -- a combination of ingredients and directions, followed by more directions ... I'll spare you the confusion):



List of Ingredients




RED WINE STOCK

2 Tb. olive oil (they had vegetable oil, so I guess that's OK too)
1 Tb. butter
1 lg. onion, chopped (about 1-1/2 cups)
1 Tb. tomato paste
2 cloves garlic, roughly chopped
1 cup dry red wine
14 oz. beef stock (they listed canned, but I didn't go that route)
1 sprig fresh thyme


Recipe



Heat oil and butter in a saute pan, over medium heat. Saute onion until lightly brown. Add tomato paste, cooking until it turns dark. Add garlic and cook for 30 seconds. Deglaze with red wine, scraping up brown bits. Add broth and simmer until liquid reduces by half, about 10 minutes. Strain stock. Should yield 1-1/2 cups.

STROGANOFF SAUCE

2 Tb. butter
1 Tb. olive oil (again, they use vegetable oil)
8 oz. white mushrooms, cleaned and cut in half

1 Tb. butter
2 Tb. all-purpose flour

1-1/2 cups Red Wine Stock (from above)
1 Tb. dijon

blue cheese

Heat butter and oil in a saute pan, over medium-high heat. Saute mushrooms until barely done and still somewhat white in color. Remove mushrooms from pan and set aside.

Make a roux in the same pan by melting the butter, then whisking in the flour. Cook over low heat until roux browns slightly, stirring continuously.

Add wine stock, mustard and reserved mushrooms. Simmer until sauce thickens. Spoon sauce over tenderloin slices. Crumble blue cheese on top (don't stir into sauce because it will lighten it in color too much).

NOTE: For more traditional stroganoff, stir 1/3 cup sour cream into sauce instead of topping with blue cheese.