Beef Stroganoff

By Stuart

Ingredients

• 1 tablespoon olive oil
• 3 1/2 tablespoons unsalted butter
• 2 large onions, thinly sliced
• 3 1/2 cups thinly sliced small button mushrooms.
• 2 1/4 lb (1 kg) beef tenderloin (see below)
• 2 tablespoons chopped parsley
• 1/2 cup heavy cream

Details

Servings 4

Preparation

Step 1

CUTTING BEEF TENDERLOIN

To get perfectly even-sized pieces of meat, it is best to cut it yourself. Cut the beef tenderloin across into 3 inch pieces, then cut each piece agains the grain into slices about 3 inches square and 1 inch thick. Lay the slices flat and cut the squares into 3 by 1 inch strips.

Heat the oil and half of the butter in a large frying pan over medium-high heat and fry the onions until translucent. Add the mushrooms and fry until they begin to soften, 2 - 3 minutes. Remove the onions and mushrooms from the pan with a slotted spoon.

Add the rest of the butter to the pan and heat until beginning to foam. Add the steak and saute quickly over a high heat until browned on all sides, 3 -4 mintues.

Return the onions and mushrooms to the pan, and stir and shake to mix with the meat. Sprinkle with the parsley, then pour in the cream and cook for 1 minute longer. Season well before serving.
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Pat meat dry and season before cooking, then saute in 3 batches, 2 minutes for medium rare. Add lemon juice to perk up the flavor.