Origin: Russian, European
Method: StovetopJump to Recipe
Beef stroganoff was once, and can still be, an elegant dish. It is widely believed that the dish was created by a French chef for a wealthy Russian family, and became popular with the social elite in Russia. The dish was named after the family, as was customary for the time and went on to become widely popular. Somewhere along the line, we did what we American’s do, and turned this elegant French inspired dish into a cafeteria fare complete with condensed cream of mushroom soup and tough pieces of meat. I grew up despising this dish and was hesitant to make it. It was not until a trip to St. Petersburg that I was reintroduced to this dish the way it should be made.
Making the Tenderloin Tip Beef Stroganoff
This Tenderloin Tip Beef Stroganoff replaces the stew meat for tender tenderloin tips and is cooked with a rich beef bone broth and mustard sauce. Deglazing the pan with some brandy adds another layer to this delicious dish. Finishing with a little sour cream adds just the right amount of creaminess to the dish.
Prep your ingredients
Thinly slice your onions and mushrooms. Interestingly, neither was used in the original beef stroganoff, but most have become staples of the Americanized version. Feel free to omit them if you wish. I have included them because my wife states I need to eat things other than just meat. I disagree, but they have made it into the final dish.
For our stroganoff we like to use tenderloin tips. Also sometimes referred to as tenderloin tail, or Tournedos the meat comes from the tapered end of the beef tenderloin. It is too small for steaks, but has that same tenderness that is sought after with beef tenderloin.
Season the tenderloin tips with salt and pepper, then place in a bag and toss with the 2 tablespoons of flour.
Cooking the Tenderloin tip Beef Stroganoff
Melt 2 tablespoons butter in a large skillet then sauté the mushrooms over medium heat, for about 5 minutes. The mushrooms should be softened but not browned. Remove the mushrooms to a bowl and set aside.
Melt 2 more tablespoons of butter and cook the onion for 3-5 minutes, stirring occasionally. Again the onions should be softened but not browned at this point.
Next add in the tenderloin tips and brown the meat for 3-5 minutes.
Push the meat and onions to one side of the pan, then deglaze the pan with the brandy. Note the brandy is flammable so be careful if cooking on a gas stove. Deglaze well, scraping up all of the delicious browned bits from the pan. When the brandy has all evaporated, stir in the broth and mustard and mix well to combine. Bring to a brief boil then reduce heat and simmer for about 20 minutes.
Add the mushrooms back in and cook for a couple minutes. Salt to taste.
Just before serving, add in the sour cream and stir to combine. Traditionally Russian sour cream called Smetana is used which contains more fat than U.S. style sour cream.
Serving the Tenderloin Tip Beef Stroganoff
Traditionally beef stroganoff was served with shoestring potatoes or fries, or mashed potatoes. Serving over noodles was another American adaption. Serve them, however you see fit.
If you love beef tenderloin as much as we do then you will definitely want to check the recipes for our Filet Mignon with Goat Cheese Sauce and Grand Marnier Sautéed Peppers and Argentinian Empanadas with Beef Tenderloin. If you are in the mood for more Eastern European dishes then check out this fantastic Chicken Kiev and Cevapi-Balkan Style Kebobs, with Ajvar.
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Tenderloin Tip Beef Stroganoff
- 1 Pound Tenderloin Tips
- 8 Ounce Sliced Mushrooms cremini or white
- 4 Tab Butter divided
- 1 Small Onion Sliced
- 1 Cup Beef Broth
- 2 Tab Flour
- 1 Tab Dijon Mustard
- 1/4 tea Salt
- 1/4 tea Black pepper
- 1/4 Cup Sour Cream
- 1/4 Cup Brandy
- Season the tenderloin tips with salt and pepper, then place in a bag and toss with the 2 tablespoons of flour.
- Melt 2 tablespoons butter in a large skillet then sauté the mushrooms over medium heat, for about 5 minutes. Remove the mushrooms to a bowl.
- Melt 2 more tablespoons of butter and cook the onion for 3-5 minutes, stirring occasionally.
- Add in the tenderloin tips and brown the meat for 3-5 minutes.
- Push the meat and onions to one side of the pan, then deglaze the pan with the brandy.
- When the brandy has all evaporated, stir in the broth and mustard and mix well to combine. Reduce heat and simmer for about 20 minutes.
- Add in the sour cream, and stir to combine. Serve hot with shoestring potatoes, mashed potatoes, or egg noodles.