Description
A quick and easy gourmet Beef Stroganoff inspired by Alain Ducasse, featuring tender beef, a rich brandy cream sauce, and refined flavors—all ready in just 30 minutes. Perfect for an elegant yet effortless meal!
Ingredients
Scale
- 1 lb beef tenderloin or sirloin, thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or wild mushrooms, sliced
- 1 tbsp Dijon mustard
- 1/4 cup brandy or cognac
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/4 cup crème fraîche
- 1 tsp fresh thyme leaves
- 2 tbsp fresh parsley, chopped
- Salt, to taste
- Black pepper, to taste
- 12 oz pappardelle or egg noodles (optional, for serving)
Instructions
- Prepare the Beef: Pat beef slices dry with a paper towel and season lightly with salt and black pepper.
- Sear the Beef: Heat butter and olive oil in a large skillet over medium-high heat. Sear beef slices on both sides until browned but still tender. Remove and set aside.
- Sauté Aromatics: Reduce heat to medium, adding more butter if needed. Sauté shallots and garlic until translucent and fragrant.
- Cook the Mushrooms: Add mushrooms and cook until they release moisture and develop a golden color.
- Deglaze the Pan: Pour in brandy or cognac, stirring to deglaze the pan.
- Make the Sauce: Stir in Dijon mustard and beef stock, letting it simmer and reduce slightly.
- Add Cream: Pour in heavy cream and crème fraîche, stirring to create a smooth sauce. Simmer until thickened.
- Reintroduce Beef: Return seared beef to the pan, tossing to coat in sauce. Simmer briefly to warm through.
- Finish with Herbs: Sprinkle fresh thyme and chopped parsley over the dish.
- Serve: Enjoy over pappardelle or egg noodles, or serve with crusty bread.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing is possible but may alter the sauce texture.
- Reheating: Warm gently over low heat with a splash of beef stock or cream to restore consistency.
- Variations: Use Greek yogurt for a lighter version, try a mix of wild mushrooms for deeper umami, or swap brandy for white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: French-inspired
Keywords: Beef Stroganoff, Gourmet, Alain Ducasse, Quick Dinner, French-Inspired