Beef tenderloin Stroganoff

Stroganoff is a classic Russian recipe, known internationally as Beef Stroganoff, which originated in the 19th century within the aristocratic Stroganov family. Over time, it has spread throughout Europe and America, adapting to local ingredients. In Spain, it is commonly prepared with beef tenderloin and a creamy mushroom sauce.

Recipe Information

Serves: 4 people
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Difficulty: medium

Ingredients

600g of beef tenderloin
1 medium onion
2 cloves of garlic
200g of mushrooms
200 ml of cooking cream
1 tablespoon mustard
1 tablespoon Worcestershire sauce
50 ml of beef broth
2 tablespoons of olive oil
1 tablespoon of butter
Salt to taste
Pepper to taste
Fresh chopped parsley

Preparation

Ingredients preparation (10 minutes): Cut the sirloin into thin strips. Chop the onion and garlic. Slice the mushrooms.

Searing the meat (5 minutes): Heat the oil in a frying pan and sear the tenderloin over high heat for a few minutes. Remove and set aside to maintain tenderness.

Sofrito base (5 minutes): In the same pan, add the butter and sauté the onion until translucent. Add the garlic and cook for one more minute.

Cooking the mushrooms (5 minutes): add the mushrooms and cook until they release their water and brown slightly.

Making the sauce (5 minutes): Add the mustard and Worcestershire sauce. Stir in the beef stock and reduce slightly. Add the cream and mix until you have a creamy sauce.

Final integration (5 minutes): Return the meat to the pan and cook for a few minutes over medium heat to blend the flavors without overcooking the tenderloin. Adjust the salt and pepper.

Recommended accompaniment

Beef tenderloin Stroganoff can be accompanied by various side dishes depending on the style of the dish:

Steamed potatoes: a light option that balances the creamy sauce.
Mashed potatoes: the most classic and mild option, ideal for using up the sauce.
Roasted or sautéed potatoes: they add more flavor and texture.

Steamed or sauteed vegetables: broccoli, green beans, carrots or asparagus for a more balanced dish.

White rice: one of the most traditional options to accompany the sauce.
Fresh pasta: especially tagliatelle or pappardelle for a more filling result.

Presentation

Serve hot with freshly chopped parsley sprinkled on top. Accompany with your choice of side dish to balance the creaminess of the sauce.

Tips

The sirloin should be cooked for a short time so that it remains tender and juicy.
You can substitute sour cream for the cream for a version closer to the original recipe.
A splash of white wine or brandy when cooking mushrooms adds greater depth of flavor.