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Beef Stroganoff

List of Ingredients





6 TBS. butter
3 shallots, very finely minced
2 lbs. beef tenderloin, cut into 2"x1/4"
strips
salt and pepper
1 1/2 cup beef stock
1 cup creme fraiche
2 tablespoons sour cream
1 teaspoon Dijon mustard
salt & freshly ground pepper to taste

Recipe



Melt butter in a large, heavy bottomed
saucepan. Add shallots and sauté until
transluscent. Increase heat, being careful
to heat the butter but not burn
the shallots; and add the tenderloin strips.
Season with salt and pepper.
Sauté, stirring constantly until the meat is
just pink in the center. Remove
meat from pan and set aside.

Keeping the heat high, add the beef stock and
deglaze the pan. Reduce the
stock by about half. Add the creme fraiche
and reduce that until it is
thickened slightly. Lower the heat to a
very, very low simmer and whisk in
the sour cream and mustard. Return the meat
and all accumulated juices to the
pan. Keeping the heat very low, simmer until
meat is warmed through and
season to taste with salt and pepper.