Beef Stroganoff (Alain Ducasse Style) 🍖🍄
Prep Time: 20 mins | Cook Time: 25 mins | Total Time: 45 mins
Servings: 4
Ingredients
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600g beef fillet (tenderloin), cut into thin strips
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200g Paris mushrooms (cremini or button), thinly sliced
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2 onions, finely chopped
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2 garlic cloves, minced
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20cl (200ml) thick sour cream (crème fraîche preferred)
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1 tbsp sweet paprika
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1 tbsp tomato paste
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1 tbsp Dijon mustard
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10cl (100ml) dry white wine
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30g butter (divided)
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2 tbsp olive oil
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Salt & freshly ground black pepper
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Chopped parsley (for garnish)
Instructions
1. Prepare the Beef:
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Pat the beef strips dry and season lightly with salt and pepper.
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In a large skillet, heat 1 tbsp butter + 1 tbsp olive oil over high heat.
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Sear the beef in batches (30 sec per side) until browned but rare inside. Remove and set aside.
2. Cook the Aromatics:
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Reduce heat to medium, add remaining butter, and sauté onions until translucent (~5 mins).
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Add garlic, mushrooms, and a pinch of salt. Cook until mushrooms release moisture (~5 mins).
3. Build the Sauce:
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Stir in paprika, tomato paste, and mustard. Cook for 1 minute.
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Deglaze with white wine, scraping up browned bits. Simmer until reduced by half (~3 mins).
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Lower heat, add sour cream, and stir gently (do not boil to prevent curdling).
4. Finish & Serve:
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Return beef (with juices) to the pan, warming through (~1–2 mins). Adjust seasoning.
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Garnish with parsley and serve immediately over:
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Buttered egg noodles (classic)
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Saffron rice or parsley potatoes (elevated touch).
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Chef’s Tips
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Wine Pairing: A dry Riesling or Pinot Noir complements the richness.
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For Extra Depth: Add a splash of brandy with the wine.
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Mushroom Upgrade: Use wild mushrooms (chanterelles, porcini) for luxury.
This version keeps Ducasse’s precision—tender beef, balanced sauce, and no overpowering flavors. Would you like a side suggestion? 😊