Beef Fillet and Creamy Mushroom Sauce
This recipe is loosely based on a stroganoff. Most of the recipe is in the prep, thanks to a “cheat” cream sauce using sour cream, flavoured with grain mustard. This saves so much time, but also pairs beautifully with the beef tail fillet, which is exceptionally tender and easy to cook with. It’s a cut which freezes well too, so makes a good standby meat option in your freezer drawer. For me it is the perfect Autumn recipe: hearty, comforting and seasonal.
It doesn’t keep and you won’t be able to reheat the sauce, so cook to eat and just enjoy straight away. Serve with buttered egg noodles and a scattering of parsley.
Recipe serves 4-6 people, depending on appetite!
This recipe was written for Provenance Village Butcher and I am serving the sauce with their beef fillet tail.
ingredients ~
1 Beef Tail Fillet (350-400g)
2 tablespoons olive oil
1 organic onion, peeled, halved and sliced
1 garlic clove, peeled and crushed
100g sliced mushrooms (2 large flat mushrooms), peeled and sliced lengthways
1 teaspoon paprika
1 tub sour cream (300ml)
1 heaped tablespoon grain mustard
black pepper, to season
to serve ~
cooked egg noodles, tossed with a little butter and 25g flat leaf parsley, finely chopped
prep the beef tail fillet ~
Cut across into 2 pieces. Then take each halve and slice into strips of 1cm approx. Place in a bowl and set aside, at room temperature.
cook the mushrooms ~
In a large frying pan, add 1 tablespoon olive oil and the sliced onion. Sauté gently for 10 minutes, until soft and just golden. Add the crushed garlic and sliced mushrooms a pinch of sea salt and sauté for 4-5 minutes until everything is combined and cooked through. Take off the heat and place the cooked onion and mushrooms on a plate, set aside.
cook the beef and finish the dish~
Place the empty frying pan back on the heat, add 1 tablespoon olive oil and when hot add the beef slices. Sauté on a high heat 3-4 mins, to seal the beef, then return the mushrooms and onions back to the pan. Add the paprika and combine, then pour the sour cream into the pan. Cook for 3-4 mins to warm the sour cream sauce through. As it warms through, stir in 1 heaped tablespoon grain mustard and season with black pepper. Remove from the heat and serve immediately (this recipe won’t keep).
to serve ~
Take warm bowls and add a nest of cooked egg noodles. Cover with the beautiful beef and mushrooms and a spoonful of creamy sauce.
allergens
wheat*, gluten*, eggs*, dairy, meat
*depending on the noodles your using