Filet Mignon Stroganoff Recipe

Iva Carter
Published by Iva Carter
Last Updated On: May 23, 2024

I admit I was put off by the name of this recipe for quite a while.

I thought it was too complex for my modest chef skills, but I was so wrong. Filet mignon stroganoff may sound fancy, but it’s actually a 30-minute easy recipe.

Beef stroganoff became my family’s favorite meal, and I’ve been cooking it for years.

I experimented with different cuts and stroganoff sauce ingredients until I perfected a recipe for melt-in-your-mouth filet mignon with a creamy sauce.

Here’s my proven beef stroganoff recipe with step-by-step instructions.

Recipe Overview

A close up shot of filet mignon stroganoff
  • Prep Time: 5
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Number of Servings: 6

Ingredients

  • 4 tablespoons all-purpose flour
  • 1/4 cup olive oil
  • 10 oz white mushrooms
  • 1 lb filet mignon
  • Salt and pepper to taste
  • 1/3 cup dry red wine
  • 3 garlic cloves, chopped
  • 1 yellow onion, sliced
  • 1 cup beef broth or chicken stock
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup sour cream
  • 2 cups egg noodles

Instructions

A person frying filet mignon
  1. Take out a medium bowl. Mix the flour with salt and pepper and toss the beef in the flour. Make sure the beef tenderloin is evenly coated, and tap off the excess.
  2. Heat a little olive oil in a pan on medium heat. Add the floured meat and brown on all sides. This takes around three minutes per piece. Once all the meat is browned, remove it from the pan and set aside.
  3. Deglaze the pan with red wine and add it to the meat.
  4. Heat another tablespoon of olive oil and add onions and garlic. Cook until they are softened, which takes around five minutes. Set aside.
  5. Add a little beef broth and deglaze the pan again. Add mushrooms and cook for another five minutes until they turn soft.
  6. Take out a bowl and whisk the beef broth, Worcestershire sauce, and a little flour.
  7. Add beef stock to the mushrooms and cook for five minutes. The liquid should be reduced slightly.
  8. Add the beef, onions, and garlic, and cook for three minutes.
  9. Remove the beef stroganoff from heat and add the sour cream. Taste to check if you should add more salt and pepper.
  10. Serve the beef stroganoff with the sour cream sauce over hot pasta.

Recipe Notes

A woman making sure of the good quality meats

Here’s what to keep in mind when making the beef stroganoff recipe for the best results:

  • Make sure to get quality beef tenderloin for the best results. The meat’s tenderness and flavor are crucial for the best beef stroganoff. You can also try chuck beef if you’re on a budget.
  • Slice the filet mignon into thin strips against the grain to make sure the meat is tender and easy to bite into.
  • Don’t skip sauteing the onions and garlic. This step enhances the overall flavor of the stroganoff.
  • Coat the meat strips in flour before browning them. This helps thicken the sauce later and gives the meat a nice sear.
  • Don't overcrowd the pan when browning the meat. Work in batches if necessary. Overcrowding the pan can lead to steaming instead of searing, which may affect the texture of the meat.
  • If you don’t have fresh mushrooms on hand, you can add mushroom soup.
  • Use a dry white wine for deglazing. It adds a pleasant acidity to the sauce. If you prefer a non-alcoholic option, you can use only chicken or vegetable broth.
  • Add sour cream at the end of cooking to prevent curdling. If you want a creamier texture, you can also use heavy cream or Greek yogurt as a substitute.
  • Taste the stroganoff before serving and adjust the seasoning as needed. Adding a dash of lemon juice or a pinch of sugar can balance the flavors.
  • Garnish with fresh parsley, chives, or a sprinkle of paprika for a burst of color and flavor. A dollop of extra cream also adds a luxurious touch.
  • Classic beef stroganoff is traditionally served over wide egg noodles. However, it also pairs well with rice, mashed potatoes, or even steamed vegetables.
  • Add a little Dijon mustard and fresh dill if you want a zing with this amazing recipe.
  • You can prepare beef stroganoff in advance and serve it later, but make sure not to leave it at room temperature for over two hours [1].

Nutrition Facts

  • Calories: 498
  • Total Carbs: 28g
  • Protein: 35g
  • Fat: 29g
  • Fiber: 2g
  • Net Carbs: 25g

What’s the Best Beef for Beef Stroganoff Recipe?

A beef stroganoff dish on a bowl

The best beef for beef stroganoff recipe is filet mignon.

Filet mignon is a premium cut of beef. It’s extremely tender and has a delicate flavor.

It’s one of the best cuts for dishes that require quick cooking, such as the stroganoff.

Filet mignon gives the beef stroganoff a melt-in-your-mouth texture and a rich beefy flavor that complements the creamy stroganoff sauce.

Pro tip: Slice the filet mignon into thin strips against the grain to maximize tenderness and ensure even cooking.

“The filet mignon is a cut of steak that comes from the narrower section of a tenderloin. It is considered to be one of the most tender and milder cuts of steak, making it a favorite among steak lovers. These cuts are typically small but thick and are best cooked using a grill, broiler, or pan-seared on a stovetop.”

- Allen Brothers, Purveyor of Prime Steaks

Apart from filet mignon, you can use a few other cuts:

  • Sirloin steak —is a popular choice for stroganoff. It's flavorful and more budget-friendly than filet mignon. Slice it thinly against the grain for a tender steak.
  • Ribeye steak — This is another well-marbled and flavorful cut of beef. It will add a rich and beefy taste to your stroganoff.
  • Strip steak (New York strip) — This is known for its balance of tenderness and flavor. It's a great choice if you want a slightly firmer texture than filet mignon.
  • Flank steak — It is leaner but still works well in stroganoff. It has a more pronounced beefy flavor and should be thinly sliced.
  • Top round steak — This is a lean cut and can be used if you're looking for a budget-friendly option. Just be sure to slice it thinly and cook it briefly to prevent toughness.
  • Ground beef — It is a less traditional choice. Use lean ground beef and brown it in the pan before proceeding with the sauce.

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FAQs

Why Is My Beef Stroganoff Chewy?

A good way to melt the cheese without burning the carne asada quesadilla is to cook it over medium to medium-low heat. This allows the cheese to melt evenly while giving the tortilla time to crisp up without scorching. Covering the pan with a lid can help the cheese melt faster without overheating the tortilla.

Is Stroganoff Russian or German?

Stroganoff is Russian. This is a popular Russian dish where small pieces of beef are sauteed with sliced mushrooms and onions with sour cream.

What Is the Best Substitute for Sour Cream in Stroganoff?

The best substitute for sour cream in stroganoff is Greek yogurt and cream cheese. Greek yogurt is especially good because it gives the dish a slightly acidic flavor that’s close to sour cream.


References:

  1. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food
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About the author

Iva Carter
Associate Editor
Iva Carter is a FBP certified foodie and influencer who loves to share delicious yet quick dinner recipes. When she's not in the kitchen concocting meaty delights, you'll find her playing with her dog, Sylvie.
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