Beef Stroganoff

Beef Stroganoff
Yield
1serving
Yield
1serving
Beef Stroganoff
Yield
1serving
Yield
1serving
Ingredients
For the Red Wine Demi-Glace:
  • 1pint Red Wine
  • 1cup port wine
  • 1/2gallon veal stock
  • 1/2pound roux
  • a/n coarse salt
  • a/n white pepper
For the Mushroom-Demi Glace:
  • 2ounces butter
  • 1/2pound shallots
  • 1 1/2pounds white mushrooms
  • 1 1/2pounds crimini mushrooms
  • 1/2gallon Red Wine Demi-Glace
  • 1sprig thyme
  • a/n coarse salt
  • a/n white pepper
For the Tomato Basil Sauce:
  • 1ounce olive oil blend
  • 1/2ounce garlicminced
  • 1ounce oniondiced
  • 1cup canned whole tomatoes
  • 2ounces dry white wine
  • 1bunch basilchopped
  • a/n coarse salt
  • a/n white pepper
For the Mascarpone Cream Sauce:
  • 2teaspoons olive oil blend
  • 1teaspoon shallotsminced
  • 1tablespoon dry white wine
  • 1cup cream
  • 2ounces mascarpone cheese
  • 2ounces cream cheese
  • a/n coarse salt
  • a/n white pepper
For the Beef Stroganoff:
  • 1ounce olive oil
  • 6ounces beef tenderloindiced
  • 1ounce pearl onions
  • 1/2tablespoon garlicminced
  • 1tablespoon shallotsminced
  • 1ounce dry white wine
  • 2ounces Mushroom Demi-Glace
  • 1ounce Tomato Basil Sauce
  • 3 1/2ounces Mascarpone Cream Sauce
  • 3ounce sour cream
  • 1/2teaspoon paprika
  • 1ounce Parmigiano-Reggiano cheese
  • 6ounces egg noodles
  • 1ounce peas
  • a/n coarse salt
  • a/n white pepper
  • a/n crème fraîche
  • 1sprig thyme
Yield:
Instructions
For the Red Wine Demi-Glace:
  1. Reduce red and port wine by 95% to about 1 ounce.
  2. Add to stock, thicken with roux and season to taste.
For the Mushroom-Demi Glace:
  1. Melt butter in a sauté pan and sweat shallots and mushrooms.
  2. Deglaze with chicken stock and reduce by 1/4 to 1/2.
  3. Add remaining ingredients and bring to a boil.
  4. Reduce heat and simmer for 20 minutes.
  5. Remove thyme.
For the Tomato Basil Sauce:
  1. Heat oil in a sauté pan and sauté garlic and onions.
  2. Chop tomatoes coarsely and add to onions and garlic.
  3. Add remaining ingredients.
  4. Season with salt and pepper.
For the Mascarpone Cream Sauce:
  1. Heat oil in a sauté pan.
  2. Add shallots and sweat.
  3. Deglaze pan with white wine and reduce by 1/4.
  4. Add remaining ingredients and bring to a simmer.
For the Beef Stroganoff:
  1. Sear diced tenderloin in a hot sauté pan with olive oil.
  2. Once caramelized, add pearl onions, garlic and shallots.
  3. Deglaze with white wine.
  4. Add mushroom demi-glace and tomato basil sauce and bring to a simmer.
  5. Reduce by 1/4.
  6. Fold in mascarpone cream sauce and sour cream.
  7. Add paprika, Parmesan, noodles and peas.
  8. Adjust seasoning to taste with salt and white pepper.
  9. Heat through and transfer to a hot bowl.
  10. Garnish with, crème fraîche and thyme.