Gourmet Beef Stroganoff

Gourmet Beef Strogranoff
Featured Gourmet Beef Stroganoff

This Gourmet Beef Stroganoff is reserved for that special occasion for people you absolutely love and really want to impress.   I know beef stroganoff may seem old school, but kick it up with beef tenderloin (filet mignon roast), crème fraich, rich beef stock, mushrooms, fresh dill and top-notch cognac…and well, let’s just say…your guests will definitely feel the love!

Beef tenderloin for Gourmet Beef Stroganoff
Beef tenderloin for Gourmet Beef Stroganoff
Mushrooms for Gourmet Beef Stroganoff
Mushrooms for Gourmet Beef Stroganoff

Gourmet Beef Stroganoff simmering with creme friache

Gourmet Beef Stroganoff
Prep time
Cook time
Total time
This Gourmet Beef Stroganoff recipe brings the old school dish to epic, modern flavors. Prepare this for a special occasion, and you will be a super star!
Recipe type: Entree
Cuisine: Entree / Russian
Serves: 8
  • 1 2-lb beef tenderloin roast, trimmed and cut into 1" x 2" strips
  • 2 tablespoons of olive oil
  • 6 tablespoons of unsalted butter
  • ½ cup of shallots, diced
  • 1 lb of white button mushrooms, sliced
  • 2 cups of beef stock
  • 2 fresh bay leaves
  • 1 tablespoon of Dijon mustard
  • ¼ cup of good quality Cognac
  • 2 tablespoons of fresh dill, chopped
  • 1½ cups of creme fraiche* (or sour cream, or whipping cream)
  • 12 ounces of egg noodles
  • 1 tablespoon of smoked paprika
  • *available at many super markets, or specialty food markets, such as Whole Foods.
  1. Pat meat dry with paper towels and sprinkle with salt and pepper.
  2. Heat oil, preferably in a large Dutch oven, or heavy skillet, over medium-high heat.
  3. Working in batches, add meat in single layer and cook until just brown, then stir. Cook for a total of about 3 minutes.
  4. Transfer to a large platter.
  5. Drain pain.
  6. Add 4 tablespoons of butter to the same pan over medium-high heat.
  7. Add chopped shallots and saute until tender, about 4 minutes.
  8. Add mushrooms and sprinkle with pepper.
  9. Saute until liquid evaporates, about 15 minutes.
  10. Add beef stock, bay leaves, paprika, mustard, then Cognac.
  11. Simmer until the liquid thickens slightly.
  12. Add meat and accumulated juices from the platter.
  13. Simmer over medium-low heat until meat is heat through, but still medium-rare, about 5 minutes.
  14. Stir in 1 tablespoon dill and creme fraiche
  15. Season to taste with salt and pepper.
  16. Remove the bay leaves.
  17. Meanwhile, bring a pot of salted water to a boil.
  18. Add the egg noodles and cook until tender, drain. Place noodles back in pot.
  19. Add 2 tablespoons of butter to the noodles, mix.
  20. Add the buttered noodles to a large serving dish.
  21. Pour the meat mixture over the noodles.
  22. Garnish with smoked paprika and remaining dill.




    • Thanks so much for bringing that to our attention, and so sorry about that!! Yes…you add the creme fraiche at the same time you add the dill. I also clarified a bit more when I updated the recipe, I add about 1 tablespoon of dill (along with the creme fraiche) and save the other tablespoon of dill for garnish. But, that’s a matter of taste. I really think dill really makes this dish sing. Thanks again, Jeanette!!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: