| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Beef, Main dish, Restaurant | 1 | Servings | |
INGREDIENTS
| 2 | lb | Fillet mignon, or fillet |
| mignon tips cut into | ||
| thin | ||
| strips | ||
| 3 | T | Unsalted butter |
| 3/4 | c | Onion, finely chopped |
| 1 | lb | Mushroom caps, small/white |
| clean and halved | ||
| 2 1/4 | t | All-purpose flour |
| 1/3 | c | Beef stock, or canned broth |
| 1/3 | c | Whipping cream |
| 1/2 | c | Sour cream |
| 2 | t | Dijon mustard |
| 1 1/2 | T | Fresh dill, chopped |
| 1 1/2 | T | Fresh parsley, chopped |
| Salt and freshly ground | ||
| black pepper to taste |
INSTRUCTIONS
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. 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. 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. 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<[email protected]>;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 <[email protected]> on Jan 14, 1998
A Message from our Provider:
“Every good thing you have ever enjoyed comes from God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 894
Calories From Fat: 768
Total Fat: 87.5g
Cholesterol: 260.1mg
Sodium: 560.7mg
Potassium: 622.4mg
Carbohydrates: 25.3g
Fiber: 3.5g
Sugar: 8.6g
Protein: 7.9g