| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Beef, Restaurant | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fillet mignon; or fillet mignon tips, cut into thin strips |
| 3 | tb | Unsalted butter |
| 3/4 | c | Onion; finely chopped |
| 1 | lb | Mushroom caps; small/white, clean and halved |
| 2 1/4 | ts | All-purpose flour |
| 1/3 | c | Beef stock; or canned broth |
| 1/3 | c | Whipping cream |
| 1/2 | c | Sour cream |
| 2 | ts | Dijon mustard |
| 1 1/2 | tb | Fresh dill; chopped |
| 1 1/2 | tb | Fresh parsley; chopped |
| Salt and freshly ground black pepper to taste |
INSTRUCTIONS
1. Heat a large, heavy skillet preferably cast iron over high heat. Add the meat a few pieces at a time, and quickly sear on all sides, stirring all the time with a wooden spoon for 3 to 4 minutes. If the meat throws off too much liquid, drain it off and set aside. Remove the meat from the skillet and set aside. 2. Melt butter in a medium-size skillet over medium heat. Add the onion and saute for about 5 minutes, stirring occasionally until softened. Increase the heat to medium-high, then add the mushrooms and saute, stirring frequently until they are deeply colored; this will take about 20 minutes. Turn the heat down to medium-low. Sprinkle in the flour and cook for 1 minute, stirring all the while. 3. Stir in the stock, heavy cream, sour cream, mustard, and the meat juices, if any. Simmer over low heat until the sauce thickens, about 5 minutes; do not allow to boil. 4. Return the meat to the skillet, stir to coat with the sauce, and heat for 1 minute. Stir in the dill, parsley, salt, and pepper. Serve at once. Number of servings not mentioned in article. Recipe courtesy Samovar Restaurant & Bakery, Medford, Oregon. Source: Northwest Travel Magazine, July/August 1997 Scanned for you by Brenda Adams<adamsfmle@sprintmail.com>;mc post 7/25/97; Lu post 1/98. Recipe by: Samovar Restaurant & Bakery, Medford, Oregon Posted to recipelu-digest Volume 01 Number 525 by Badams <adamsfmle@sprintmail.com> on Jan 14, 1998
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