Welcome to a culinary delight inspired by the queen of sophisticated comfort food, Ina Garten. Her take on a classic filet stroganoff brings elegance and flavor to your table in a truly effortless way. This dish is perfect for a special dinner or when you just want to indulge in something a bit more gourmet.
Ingredients
For this regal recipe, you’ll need quality ingredients to bring out the rich flavors of the filet stroganoff. Let’s begin by gathering everything you need:
- 2 lbs filet mignon, sliced into strips
- 1 large onion, thinly sliced
- 2 cups cremini mushrooms, sliced
- 1 cup sour cream
- 1 1/2 cups beef broth
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 tablespoons flour
- Salt and pepper to taste
- 1 tablespoon dijon mustard
- Fresh parsley, chopped for garnish
- Egg noodles or rice, for serving
Equipments
Having the right equipment can make a world of difference in your cooking experience. Here’s what you’ll need:
- Large sauté pan
- Wooden spoon
- Sharp knife
- Cutting board
- Small whisk
- Large pot (for noodles or rice)
How to Make Ina Garten Filet Stroganoff – Step By Step
Step 1: Prepare the Ingredients
Begin by slicing the filet mignon into thin strips, ensuring that you cut against the grain to keep the meat tender. Thinly slice the onions and mushrooms next. Each slice should be uniform to ensure even cooking.
Step 2: Sauté the Onions and Mushrooms
Heat the olive oil and butter in a large sauté pan over medium heat. Add the sliced onions and mushrooms, stirring frequently. Cook until the mushrooms release their moisture and the onions are golden brown, about 10 minutes.
Step 3: Cook the Filet Mignon
Season the filet strips with salt and pepper. Increase the heat to high and add the meat to the pan, cooking it quickly to seal in the juices. This should only take about 2-3 minutes. Remove the meat and set aside.
Step 4: Create the Sauce
Reduce the heat to medium, then sprinkle flour over the onion and mushroom mixture. Stir briskly to prevent clumping. Slowly add beef broth while continuously stirring, then whisk in the dijon mustard. Bring the mixture to a gentle simmer until it thickens, about 5 minutes.
Step 5: Combine Everything
Return the cooked filet pieces to the pan and coat with the sauce. Turn off the heat and gently fold in the sour cream, ensuring the sauce becomes silky and envelops the filet. Stir to combine thoroughly.
How to Serve Ina Garten Filet Stroganoff
For a traditional presentation, pile the filet stroganoff atop a bed of freshly cooked egg noodles. Garnish with a sprinkle of fresh parsley, which adds a touch of freshness and vibrant color. For a lower-carb option, serve over cauliflower rice or zoodles.
Recipe Success Tips & Suggestions
Use high-quality filet mignon for the best results. It’s a lean cut with incredible tenderness. Don’t overcook the meat; a quick sear to medium-rare is optimal so it remains juicy and tender in the sauce. Adjust seasoning before serving to ensure balance with the rich sauce.
Pumped-Up Protein: Mighty Stroganoff
For those seeking more protein, this dish can be tweaked by adding sliced boiled eggs or even additional slices of lean beef to the mix. These enhancements not only add to the nutritional value but also infuse the dish with additional depth, offering a heftier bite with each serving.
Low-Carb Classic Delight Version
If you’re watching your carb intake, swap out the noodles with zoodles or cauliflower rice. Both alternatives keep this luscious dish light while keeping it satisfying. The creamy texture of the stroganoff harmonizes perfectly with the crunch of lightly steamed zoodles.
Storage Instructions
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the stroganoff, minus the sour cream, up to 2 months. Thaw overnight in the fridge before reheating. Add the sour cream fresh when reheating for optimal texture.
FAQs
- Can I use a different type of meat?
Yes, you can substitute filet mignon with sirloin or another tender cut. Adjust cooking times as needed.
- Is there a dairy-free option?
Substitute sour cream with a dairy-free alternative like coconut cream or a plant-based yogurt.
- How can I make it spicier?
Add red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
- Can I prepare this in advance?
While the sauce can be prepared a day ahead, it’s best to cook and add the filet fresh to avoid overcooking.
The Final Bite: Delight in Every Mouthful
Ina Garten’s Filet Stroganoff is a dish worth savoring with its delectable flavors and creamy texture. It provides a perfect blend of elegance and comfort in one plate. Don’t forget to share this recipe with your friends and family and let us know how yours turned out in the comments below!
Ina Garten Filet Stroganoff
Ingredients
Main Ingredients
- filet mignon
- large onion
- cremini mushrooms
- sour cream
- beef broth
- unsalted butter
- olive oil
- flour
- Salt and pepper
- dijon mustard
- Fresh parsley
Instructions
Steps
- Begin by slicing the filet mignon into thin strips, ensuring that you cut against the grain to keep the meat tender.
- Heat the olive oil and butter in a large sauté pan over medium heat. Add the sliced onions and mushrooms, stirring frequently. Cook until the mushrooms release their moisture and the onions are golden brown, about 10 minutes.
- Season the filet strips with salt and pepper. Increase the heat to high and add the meat to the pan, cooking it quickly to seal in the juices. This should only take about 2-3 minutes. Remove the meat and set aside.
- Reduce the heat to medium, then sprinkle flour over the onion and mushroom mixture. Stir briskly to prevent clumping. Slowly add beef broth while continuously stirring, then whisk in the dijon mustard. Bring the mixture to a gentle simmer until it thickens, about 5 minutes.
- Return the cooked filet pieces to the pan and coat with the sauce. Turn off the heat and gently fold in the sour cream, ensuring the sauce becomes silky and envelops the filet. Stir to combine thoroughly.