Filet Mignon Stroganoff over Spinach Fettuccine

This is just a quick, weeknight post. Pretty much a typical Wednesday. Roused from deep sleep by the 6:03 "Goof" alarm, walked the boys to Starbucks, grudgingly happily went to work, practiced a little law, shared some leftover Spuma di Mortadella con Salsa di Ciliegie with one of the partners (who sarcastically referred to it as "cat food" as he gobbled it up), surfed the net for dinner ideas, stopped by Boney's on the way home, and whipped up this Stroganoff while sipping on a glass of Pinot...

The highlight of my day was Foodgawker's acceptance of two of my food photos. I'm trying to learn how to attract traffic to my blog. Posting photos on Foodgawker and Tastespotting, which link to corresponding blog post, is recommended. However, Tastespotting has gently rejected the four photos I've tried to submit, with one of its boilerplate responses, "unflattering composition." Whatever...I'm still learning the ropes here.

Back to tonight's dinner...The main ingredients include filet mignon, a combination of baby portabella and shitake mushrooms, onion, shallot, garlic, course ground mustard, sour cream, whipping cream, parsley, and spinach fettuccine.


The filet is seared on both sides for approximately one minute and then set aside

The onions, shallots and garlic are sauteed in butter before the mushrooms are added and sauteed until golden, about 2o minutes. The liquid ingredients are then added and simmered until the sauce thickens, and the filet is returned to the pan until warmed through.


The stroganoff is served over hot fettuccine, sprinkled with parsley, and enjoyed with another glass of Pinot! This is a sumptuous and extremely simple dinner. Your man will be very content.


Filet Mignon Stroganoff
Slightly modified from Beef Stroganoff for Noodles, Courtesy of Michele Urvater

Ingredients

1 pound filet mignon (sliced into 1/4 inch wide strips)
3 tablespoons butter
1/2 small onion, finely chopped
1 large shallot, finely chopped
4 cloves garlic, finely chopped
1 pound mushrooms, domestic or wild, caps only thinly sliced
1/2 cup beef broth
Splash of red wine
1 tablespoons course ground mustard
1 tablespoon Worcestershire sauce
1/4 cup heavy cream
1/2 cup sour cream
2 teaspoons flour
2 tablespoons minced parsley
Salt and freshly grounded black pepper
12 ounces medium egg noodles, cooked

Directions

Heat large non-stick skillet over high heat and sear filet on all both sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate.

In a clean wide skillet, heat butter. Sweat onions and shallots, add mushrooms, and saute over until deep golden, about 20 minutes. Add garlic during the last few minutes.

While this is cooking, blend broth, mustard, heavy cream, Worcestershire sauce, and sour cream together.

Lower heat, add splash of wine, add flour, and cook stirring for a minute. Whisk in liquids, and any meat juices, and simmer, without boiling until sauce thickens, about 5 minutes.

Return meat to sauce and heat, without boiling until meat is warmed through. Season to taste with salt and pepper.

Spoon over fettuccine and sprinkle with parsley.