Source: nlb
2 1/2 lb. filet of beef tenderloin
5 1/2 T butter
1 1/2 c onion
2 cloves garlic, chopped fine
1 1/2 lb fresh mushrooms, sliced 1/4" thick
4 T flour
1 T meat extract paste, Bovril
1 1/2 T ketchup
1 t salt
freshly ground black pepper
10 1/2 oz. can beef bouillon, undiluted
1/2 c dry white wine
1 1/2 T finely snipped fresh dill
2 c sour cream
Fresh dill as garnish
Trim fat from meat. Cut filet crosswise (against grain) into 1/2 inch thick slices. Cut each slice across the grain into 1/2 inch wide strips.
Slowly heat a large heavy skillet. Melt 1 T of butter and add beef strips just enough to cover the skillet bottom. If necessary, do this process again. Over heat, sear quickly on all sides, with tongs, remove the beef as it browns. Brown outside — rare inside. Set aside.
In 3 T hot butter in the same skillet, sauté onions, garlic, and mushroom until onion is golden — about 5 minutes. Remove from the heat. Add flour, meat extract paste, ketchup, salt and pepper and stir until smooth. Gradually add the bouillon and bring to a boil stirring. Reduce the heat and simmer 5 minutes.
Over low heat, add the wine, snipped fill and sour cream, stirring until well combined. Do not boil.
Add beef and simmer just until the sauce and beef are hot.
2 T fresh dill over the top.
Serve in chafing dish with wide egg noodles.
Serves 8
Source: Helen J. White
2 1/2 lb. filet of beef tenderloin
5 1/2 T butter
1 1/2 c onion
2 cloves garlic, chopped fine
1 1/2 lb fresh mushrooms, sliced 1/4" thick
4 T flour
1 T meat extract paste, Bovril
1 1/2 T ketchup
1 t salt
freshly ground black pepper
10 1/2 oz. can beef bouillon, undiluted
1/2 c dry white wine
1 1/2 T finely snipped fresh dill
2 c sour cream
Fresh dill as garnish
Trim fat from meat. Cut filet crosswise (against grain) into 1/2 inch thick slices. Cut each slice across the grain into 1/2 inch wide strips.
Slowly heat a large heavy skillet. Melt 1 T of butter and add beef strips just enough to cover the skillet bottom. If necessary, do this process again. Over heat, sear quickly on all sides, with tongs, remove the beef as it browns. Brown outside — rare inside. Set aside.
In 3 T hot butter in the same skillet, sauté onions, garlic, and mushroom until onion is golden — about 5 minutes. Remove from the heat. Add flour, meat extract paste, ketchup, salt and pepper and stir until smooth. Gradually add the bouillon and bring to a boil stirring. Reduce the heat and simmer 5 minutes.
Over low heat, add the wine, snipped fill and sour cream, stirring until well combined. Do not boil.
Add beef and simmer just until the sauce and beef are hot.
2 T fresh dill over the top.
Serve in chafing dish with wide egg noodles.
Serves 8
Source: Helen J. White
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