Filet Mignon Beef Stroganoff
Elevate your comfort food game with this luxurious Filet Mignon Beef Stroganoff, a creamy and indulgent twist on a classic dish. Tender, seared filet mignon is the star of the show, paired with sautéed cremini mushrooms, fragrant garlic, and a velvety sour cream and Dijon mustard sauce. A hint of paprika adds depth, while fresh parsley brings a burst of brightness to the dish. Served over a bed of buttery egg noodles, this recipe delivers rich, savory flavors in every bite. Perfect for a special occasion or a cozy weeknight dinner, this 50-minute one-skillet wonder is both elegant and satisfying. Add this gourmet beef stroganoff to your recipe collection for a truly unforgettable meal.
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Recipe Information
Ingredients
- 1 lb filet mignon
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 2 tbsp vegetable oil
- 2 tbsp unsalted butter
- 1 medium (finely diced) yellow onion
- 3 (minced) garlic cloves
- 8 oz (sliced) cremini mushrooms
- 1 tbsp all-purpose flour
- 2 cups beef broth
- 1 tbsp Dijon mustard
- 0.75 cup sour cream
- 0.5 tsp paprika
- 2 tbsp (chopped) fresh parsley
- 12 oz (cooked) egg noodles
Instructions
Begin by trimming any excess fat from the filet mignon. Cut it into bite-sized strips, about 1/2-inch thick. Season generously with 1 tsp kosher salt and 1/2 tsp black pepper.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Sear the filet mignon pieces for about 1 minute per side. Remove the meat from the skillet and set aside on a plate. Do not overcook as it will continue cooking later.
In the same skillet, lower the heat to medium and melt 2 tbsp of unsalted butter. Add the finely diced onion and sauté until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet and cook for 5-7 minutes until they are golden and their moisture has evaporated.
Sprinkle 1 tbsp of all-purpose flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Slowly pour in 2 cups of beef broth, stirring constantly to form a smooth sauce. Bring the mixture to a gentle simmer.
In a small bowl, mix 0.75 cups of sour cream with 1 tbsp of Dijon mustard and 0.5 tsp paprika. Gradually whisk this mixture into the skillet, ensuring the sauce stays smooth. Simmer for 2-3 minutes, allowing the flavors to meld.
Return the seared filet mignon pieces (along with any juices on the plate) back to the skillet. Stir gently to combine, and cook for an additional 1-2 minutes to warm the beef through.
Taste the sauce and adjust seasoning if necessary. Turn off the heat and stir in 2 tbsp of freshly chopped parsley.
Serve the beef stroganoff over a bed of cooked egg noodles. Garnish with additional parsley if desired.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 183 mg | 61% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 67.8 g | 25% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 6.6 g | ||
| Protein | 50.4 g | 101% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 939 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
