Beef Tenderloin Stroganoff

For an extra boost of flavour, add a splash of red wine when you add the beef stock to the pan. Traditionally, stroganoff is served over egg noodles.

Yield: 8 servings.


  • 2 ounces dried porcini mushrooms
  • 3 ¼ pounds beef tenderloin, sliced ¼-inch thick
  • Coarse salt and freshly cracked black pepper, to taste
  • 1 tbsp. sweet paprika
  • 8 tbsp. flour
  • Butter
  • Olive oil
  • 5 small shallots, sliced
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 tsp. hot paprika, to taste
  • 2 tbsp. tomato paste
  • 1 tbsp. Dijon mustard
  • 2 tbsp. Worcestershire sauce
  • 4 cups good quality beef stock 
  • 1 cup light sour cream
  • Handful freshly chopped flat leaf parsley, dill and chives, or to taste


  1. Add enough boiling water to dried porcini to cover. Let sit until reconstituted, about 15 to 20 minutes. Drain, reserve liquid. Add some of porcini liquid to stroganoff, if desired.
  2. Season beef slices with salt and pepper, and paprika. Dredge lightly in flour.
  3. In a Dutch oven or large skillet, heat 2 tbsp. olive oil and 1 tbsp. of butter over high heat until sizzling. In batches, brown beef until just cooked through and dark golden brown, about 5 minutes. Add more butter and oil as needed. Be careful not to overcrowd the pan. Remove beef and reserve.
  4. Reduce heat to medium. Add 1 tbsp. of olive oil to Dutch oven; add shallots, rosemary, bay leaves and hot paprika. Cook shallots until soft and caramelized about 10 minutes.
  5. Add tomato paste, Dijon, Worcestershire sauce and porcini mushrooms, a few tablespoons of the drained liquid and beef stock. Increase heat to high. Stir. Bring to a boil. Reduce heat to medium and simmer uncovered until mixture is reduced by almost half, about 30 minutes. Sauce should be slightly syrupy.
  6. Add the reserved beef back to the pan. Let heat through. Stir in the sour cream. Continue to cook over medium heat until just heated through. Adjust the seasoning. Sprinkle with chopped herbs.