11 Classic Beef Stroganoff

The 1871 Elena Molokhovets Original

This recipe is a historical reconstruction based on the 1871 edition of 'A Gift to Young Housewives' by Elena Molokhovets. Unlike modern interpretations, the original Russian version did not include mushrooms or onions, focusing instead on the purity of the beef and the sharp contrast of mustard. It represents the height of 19th-century Russian culinary elegance, where French techniques were applied to local ingredients. The dish was traditionally served to the Russian aristocracy and emphasized a refined, smooth sauce. The preparation relies on a precise balance of bouillon and sour cream, known as smetana, to create a velvety texture that coats the meat without overwhelming it. This version is historically served with fried potato straws rather than the egg noodles common in the West.

Ingredients

• 5 lbs beef tenderloin, cut into small cubes
• /2 tsp salt
• tbsp all-purpose flour
• cups beef bouillon
• tsp dry mustard
• tbsp butter
• cup sour cream
• tbsp tomato paste (optional for color)
• Vegetable oil for frying potato straws

Directions

1

Begin by preparing the beef. Cut the tenderloin into small, uniform cubes and sprinkle them with salt. Let the meat sit for 15 minutes to allow the salt to penetrate the fibers, which helps in moisture retention during the high-heat searing process.

2

Lightly dredge the salted beef cubes in the all-purpose flour. It is crucial to shake off any excess flour so that only a thin, translucent coating remains; this prevents the final sauce from becoming pasty or overly thick.

3

In a large, heavy-bottomed skillet, melt the butter over medium-high heat. Once the foam subsides and the butter begins to turn a golden brown, add the beef in small batches. Searing in batches is essential to prevent the pan temperature from dropping, which would cause the meat to steam rather than brown.

4

Once the beef is browned on all sides, remove it from the skillet and set it aside on a warm plate. In the same skillet, whisk together the beef bouillon and the dry mustard, making sure to scrape up any browned bits (the fond) from the bottom of the pan to incorporate maximum flavor.

5

If using tomato paste for a deeper color, whisk it in now. Allow the mixture to simmer and reduce by about one-third, which concentrates the flavors and thickens the liquid slightly.

6

Reduce the heat to low. This is a critical step because sour cream will curdle if subjected to boiling temperatures. Gradually whisk in the sour cream until the sauce is smooth and creamy.

7

Return the browned beef to the pan and gently toss it in the sauce. Allow it to heat through for 2 to 3 minutes, but do not let the sauce boil. Serve the dish immediately over a bed of crispy, hand-cut fried potato straws for the most authentic experience.

French-Infused Shallot and White Wine Stroganoff

This variation pays homage to the French chefs who served the Stroganov family in St. Petersburg, introducing techniques like deglazing with wine and the use of aromatic shallots. By adding a splash of dry white wine, the dish gains a sophisticated acidity that cuts through the richness of the beef fat and cream. It represents a bridge between the rustic flavors of the East and the refined complexity of Parisian bistros. The inclusion of fresh herbs like thyme and parsley further elevates the profile, making it a favorite for formal dinner parties. The sauce in this version is lighter and more aromatic than the standard version, offering a bouquet of flavors that evolve on the palate. It is best paired with a high-quality Chardonnay or a dry Riesling to complement the wine used in the cooking process.

Ingredients

• lbs beef sirloin, sliced into thin strips
• large shallots, finely minced
• oz cremini mushrooms, thinly sliced
• /2 cup dry white wine (like Sauvignon Blanc)
• 5 cups beef stock
• tbsp Dijon mustard
• cup creme fraiche
• tbsp fresh parsley, chopped
• tbsp butter
• Salt and freshly ground black pepper

Directions

1

Pat the beef strips dry with paper towels. Moisture is the enemy of a good sear, so ensuring the meat is dry will result in a better crust and deeper flavor development during the initial cooking phase.

2

Season the beef with salt and pepper. In a large skillet, melt 1 tablespoon of butter over high heat and sear the beef strips quickly until they are browned but still rare in the center. Remove the meat from the pan and set aside.

3

Lower the heat to medium and add the remaining tablespoon of butter. Sauté the minced shallots until they are translucent and fragrant, taking care not to burn them as shallots can turn bitter if over-browned.

4

Add the sliced mushrooms to the pan. Cook them without stirring for the first few minutes to allow them to release their water and begin browning. Once they are golden, stir them into the shallots.

5

Pour in the white wine to deglace the pan. Use a wooden spoon to scrape the bottom of the skillet, releasing all the caramelized proteins. Let the wine simmer until it has reduced by half.

6

Stir in the beef stock and Dijon mustard. Simmer the mixture for 10 minutes to allow the flavors to meld and the liquid to thicken slightly. Reduce the heat to its lowest setting.

7

Stir in the creme fraiche. Unlike regular sour cream, creme fraiche is more stable at higher temperatures, but low heat is still recommended for the best texture. Return the beef and any accumulated juices to the pan.

8

Garnish with fresh parsley and serve over buttered fettuccine or wide egg noodles, ensuring each strand is well-coated in the aromatic sauce.

Soviet Era Smetana and Tomato Stroganoff

During the Soviet era, Beef Stroganoff became a staple in public canteens and home kitchens across the USSR, though the ingredients were often adapted to what was available. This version typically included tomato paste to add a savory depth and a vibrant orange hue to the sauce, a characteristic that became synonymous with 'Stroganoff' for generations of Russians. It is a hearty, populist version of the dish that prioritizes volume and warmth. The use of more affordable cuts of beef, like chuck or round, became common, necessitating a slightly longer simmering time to ensure tenderness. This recipe captures the nostalgic essence of Moscow's mid-century dining culture, where the dish was often served with buckwheat kasha or mashed potatoes. It is a testament to the dish's versatility and its ability to remain a cultural icon through changing political and economic landscapes.

Ingredients

• lbs beef chuck, cut into thin strips across the grain
• large yellow onions, thinly sliced into half-moons
• tbsp tomato paste
• 5 cups sour cream (Smetana)
• cup beef broth
• tbsp all-purpose flour
• tbsp sunflower oil
• Salt and black pepper to taste
• tsp sweet paprika

Directions

1

Prepare the beef chuck by slicing it against the grain. This is essential for tougher cuts as it breaks up the muscle fibers, ensuring the meat becomes tender during the cooking process rather than chewy.

2

Toss the beef strips in flour seasoned with salt, pepper, and sweet paprika. The paprika adds a subtle earthiness and contributes to the signature color of the Soviet-style sauce.

3

Heat the sunflower oil in a large pot or deep skillet. Sear the beef in batches until a dark, flavorful crust forms. Remove the beef and set it aside on a plate to rest.

4

In the same pan, add the sliced onions. Sauté them over medium heat until they are soft and have taken on a deep golden-brown color, which provides the sweet base for the sauce.

5

Stir in the tomato paste and cook it for 2 minutes. This 'toasts' the paste, removing the raw metallic taste and intensifying its natural sweetness and savory umami notes.

6

Slowly pour in the beef broth while stirring constantly to prevent lumps from the residual flour. Bring to a gentle simmer and let the sauce thicken for about 5 minutes.

7

Lower the heat to a minimum and stir in the sour cream. It is traditional to use a high-fat smetana for the richest results. Once the sauce is uniform, add the beef back into the pot.

8

Cover and simmer on very low heat for 15-20 minutes until the beef is fork-tender. Serve with a side of toasted buckwheat kasha or a large portion of buttery mashed potatoes.

American Mid-Century Mushroom Stroganoff

In the 1950s and 60s, Beef Stroganoff exploded in popularity across the United States, becoming the quintessential 'fancy' dish for suburban dinner parties. This version is characterized by the generous use of mushrooms and the transition from traditional Russian smetana to the thick, tangy American sour cream. It often utilized easier-to-find cuts like top sirloin and was almost exclusively served over wide egg noodles. This recipe reflects the post-war American palate, which favored creamy, savory comfort foods that were relatively quick to prepare. The addition of Worcestershire sauce became a common Western adaptation, adding a layer of salty, fermented depth that mimics the complex flavors of long-simmered stocks. It remains one of the most beloved versions of the dish in North America today, evoking memories of family gatherings and classic Americana.

Ingredients

• 5 lbs top sirloin steak, sliced into 1/2-inch strips
• lb white button mushrooms, sliced
• large onion, diced
• cloves garlic, minced
• tbsp Worcestershire sauce
• cup beef bouillon
• 5 cups sour cream
• tbsp butter
• /2 tsp dried thyme
• oz wide egg noodles

Directions

1

Set a large pot of salted water to boil for the egg noodles. Cooking the noodles simultaneously ensures they are fresh and hot when the sauce is ready to be served.

2

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the beef strips in a single layer, searing them quickly for about 1 minute per side. Remove the beef and set aside; it should be slightly undercooked as it will finish in the sauce.

3

Add the remaining butter to the skillet. Sauté the onions until they begin to soften, then add the mushrooms. Cook the mushrooms until they have released their moisture and turned a deep brown, which concentrates their woody flavor.

4

Add the minced garlic and dried thyme, cooking for just 30 seconds until fragrant. Do not overcook the garlic, as it can burn easily and become bitter in the delicate cream sauce.

5

Deglaze the pan with the beef bouillon and Worcestershire sauce. Use a whisk to ensure all the flavorful bits from the bottom of the pan are incorporated into the liquid.

6

Let the liquid simmer for 5 minutes. Meanwhile, cook the egg noodles according to the package instructions until they are al dente. Drain the noodles and toss with a little butter if desired.

7

Turn the skillet heat to low. Whisk in the sour cream until the sauce is thick and glossy. Return the beef and any juices to the pan, heating for 1-2 minutes until the beef is just cooked through.

8

Portion the noodles into deep bowls and ladle a generous amount of the beef and mushroom mixture over the top. Serve immediately while the sauce is at its peak creaminess.

Wild Forest Porcini and Beef Stroganoff

For those who seek a more intense, earthy flavor, this 'Wild Forest' version utilizes dried porcini mushrooms alongside fresh cremini. The rehydration liquid from the porcini is used as the base for the sauce, providing an incredible depth of flavor that standard beef broth cannot match. This recipe is inspired by the mushroom-hunting traditions of Eastern Europe, where wild fungi are prized for their medicinal and culinary properties. The combination of the meaty beef and the umami-rich mushrooms creates a dish that feels like a walk through a damp autumn forest. It is a more rustic, texture-heavy version of the classic, appealing to those who appreciate the complexity of fungal flavors. The finish is rounded out with a touch of heavy cream to balance the intense earthy notes of the porcini.

Ingredients

• 5 lbs beef tenderloin, sliced into strips
• oz dried porcini mushrooms
• oz fresh cremini mushrooms, quartered
• cup boiling water (for soaking)
• shallots, finely chopped
• /2 cup heavy cream
• /2 cup sour cream
• tbsp cognac or brandy
• tsp fresh thyme leaves
• tbsp butter

Directions

1

Place the dried porcini mushrooms in a small bowl and cover them with 1 cup of boiling water. Let them soak for at least 20 minutes until they are soft. Once hydrated, remove the mushrooms and chop them finely, but save the soaking liquid.

2

Carefully pour the soaking liquid into another container, leaving behind any grit or sediment that may have settled at the bottom of the bowl. This liquid is 'liquid gold' and will be the heart of your sauce.

3

Heat a large skillet over high heat with 1 tablespoon of butter. Sear the beef strips rapidly until browned on the outside. Remove from the pan and keep warm.

4

Add the remaining butter to the pan and sauté the shallots and the fresh cremini mushrooms. Because the cremini are quartered rather than sliced, they will retain a meaty texture that complements the beef.

5

Once the fresh mushrooms are browned, add the chopped porcini and the fresh thyme. Pour in the cognac or brandy and carefully ignite it with a long match or allow it to boil vigorously until the alcohol scent dissipates.

6

Stir in the reserved porcini soaking liquid. Bring the mixture to a boil and let it reduce by half to concentrate the mushroom essence.

7

Lower the heat and stir in both the heavy cream and the sour cream. The heavy cream adds stability and richness, while the sour cream provides the necessary acidity.

8

Reintroduce the beef to the sauce. Simmer for just a minute to combine the flavors. Serve over a bed of wild rice or thick-cut sourdough toast to complement the rustic forest theme.

Rio de Janeiro Estrogonofe de Carne

Brazilian Estrogonofe is a fascinating example of culinary fusion, taking the Russian classic and transforming it into one of Brazil's most popular comfort foods. The defining characteristics of this version are the addition of ketchup and canned heavy cream (creme de leite), which results in a sweeter, pink-toned sauce that is incredibly smooth. It is almost always served with white rice and 'batata palha' (ultra-thin shoestring potato sticks), which add a necessary crunch to the creamy dish. This version emerged in the mid-20th century and quickly became a staple at birthday parties and family lunches across the country. It represents the Brazilian knack for taking international recipes and making them vibrant, accessible, and distinctly local. The use of canned cream is specific to the region and gives the sauce a unique consistency and shelf-stability that fresh cream lacks.

Ingredients

• lbs beef filet or top sirloin, cubed
• onion, chopped
• cloves garlic, minced
• cup ketchup
• tbsp yellow mustard
• can (10 oz) Brazilian-style heavy cream (creme de leite)
• cup sliced canned mushrooms (traditional)
• tbsp butter
• Salt and pepper to taste
• pack shoestring potato sticks (batata palha)

Directions

1

In a large saucepan, melt the butter over medium heat. Add the chopped onions and garlic, sautéing them until they are soft and just starting to turn golden brown.

2

Add the beef cubes to the pan. Cook them until they are browned on all sides and the juices begin to release. Unlike other versions, the meat in Brazilian Estrogonofe is often cooked through rather than kept rare.

3

Stir in the sliced mushrooms. While fresh mushrooms can be used, many traditional Brazilian households use canned mushrooms for a specific nostalgic texture.

4

Add the ketchup and the yellow mustard. These two ingredients are the primary flavoring agents in this version, providing a sweet and tangy base that is much more pronounced than in European versions.

5

Lower the heat significantly. Open the can of heavy cream (creme de leite). In Brazil, it is common to remove the 'soro' (whey) from the can if a thicker sauce is desired, though using the whole can is also acceptable.

6

Stir the cream into the beef mixture slowly. Do not let the sauce boil after adding the cream, as the canned cream can separate and lose its smooth, velvety texture.

7

Taste and adjust the seasoning with salt and pepper. The ketchup already provides quite a bit of salt, so be cautious.

8

Serve the estrogonofe over a mound of fluffy white rice. Top the entire dish generously with shoestring potato sticks right before eating to ensure they stay crispy and provide a textural contrast.

London Tavern Ale-Braised Beef Stroganoff

This British take on the classic dish replaces the lighter bouillon with a hearty dark ale or stout, resulting in a deeper, more robust flavor profile. It reflects the UK's love for ale-based stews and 'pub grub' comfort. The bitterness of the ale is balanced by the creaminess of the sour cream, creating a complex sauce that feels much heavier and more satisfying during the cold winter months. This version often features larger chunks of beef that are slow-simmered rather than thin strips that are flash-fried, making it closer to a traditional beef stew in texture but with the unmistakable finish of a Stroganoff. It is an excellent choice for those who prefer a more savory, less acidic sauce. The dish is typically served with thick-cut chips (steak fries) or a large helping of mashed swede and potatoes.

Ingredients

• 5 lbs beef chuck, cut into 1-inch chunks
• oz dark ale or Guinness stout
• 5 cups beef stock
• tbsp flour
• onions, roughly chopped
• lb portobello mushrooms, sliced
• cup sour cream
• tbsp vegetable oil
• tbsp dark brown sugar
• Salt and pepper to taste

Directions

1

Season the beef chunks with salt and pepper, then toss them in flour until evenly coated. This flour will help thicken the ale-based sauce as it simmers over several hours.

2

Heat the oil in a heavy Dutch oven over high heat. Sear the beef chunks in batches until they are dark brown on all sides. Remove the beef and set aside.

3

In the same pot, add the onions and cook until they are caramelized and sweet. Add the mushrooms and cook until they have released their liquid and browned nicely.

4

Pour in the dark ale, using a whisk to scrape all the bits of flour and meat from the bottom of the pot. Add the beef stock and the dark brown sugar, which helps to balance the bitterness of the hops in the beer.

5

Return the beef to the pot. Bring the liquid to a boil, then immediately reduce the heat to a very low simmer. Cover the pot with a tight-fitting lid.

6

Simmer the beef for 1.5 to 2 hours, or until the meat is incredibly tender and the sauce has thickened into a rich, dark gravy.

7

Just before serving, remove the pot from the heat. Allow it to cool slightly for 5 minutes, then stir in the sour cream. The slight cooling prevents the cream from breaking in the high-heat environment.

8

Check the seasoning one last time. Serve in deep bowls with a side of thick-cut fries or crusty bread to mop up the flavorful ale sauce.

Budapest Paprika and Bell Pepper Stroganoff

Inspired by Hungarian Goulash, this version of Beef Stroganoff incorporates the vibrant flavors of Central Europe. It uses a significant amount of high-quality Hungarian sweet paprika and sliced red bell peppers, which provide a mild sweetness and a beautiful crimson color. This recipe is a testament to the cultural exchange between the Russian Empire and its neighbors, blending the creaminess of the Stroganoff with the spice-forward nature of Hungarian cuisine. The addition of peppers provides a fresh, crunchy texture that is often missing from more traditional versions. It is a brighter, more colorful dish that appeals to those who enjoy a bit of vegetable presence in their meat dishes. It is traditionally served over 'nokedli' (Hungarian dumplings) or small pasta shells that catch the paprika-infused cream sauce.

Ingredients

• 5 lbs beef sirloin, sliced into strips
• tbsp high-quality Hungarian sweet paprika
• red bell peppers, sliced into thin strips
• large onion, sliced
• cup beef stock
• cup sour cream
• tbsp lard or butter
• tsp caraway seeds, lightly crushed
• Salt and pepper to taste

Directions

1

Heat the lard or butter in a large skillet over medium-high heat. Lard is more traditional for Hungarian-style dishes and adds a specific depth of flavor, but butter is a fine substitute.

2

Sear the beef strips quickly in the hot fat until browned. Remove the meat from the pan to avoid overcooking it, as sirloin can become tough if simmered for too long.

3

Add the onions and bell peppers to the skillet. Sauté them until the onions are translucent and the peppers have softened slightly but still retain some of their vibrant color.

4

Lower the heat and stir in the paprika and crushed caraway seeds. It is vital to do this on low heat, as paprika contains high sugar content and can burn quickly, turning the entire dish bitter.

5

Pour in the beef stock and stir to combine. Increase the heat slightly and let the sauce simmer for 5-8 minutes until the liquid has reduced and the peppers are tender.

6

In a small bowl, temper the sour cream by adding a few spoonfuls of the hot sauce to it and stirring. This raises the temperature of the cream gradually, preventing it from curdling when added to the pan.

7

Stir the tempered sour cream into the skillet and return the beef to the sauce. Heat through for 2 minutes without letting the mixture come to a boil.

8

Serve immediately over Hungarian dumplings (nokedli) or egg noodles, garnished with a small dollop of extra sour cream and a sprinkle of fresh paprika for presentation.

Slow-Cooker Sunday Comfort Stroganoff

This recipe is designed for the busy modern household, utilizing the slow cooker to transform tough, budget-friendly cuts of beef into a melt-in-the-mouth delicacy. By cooking the meat on low heat for several hours, the connective tissues break down into gelatin, creating a sauce that is naturally rich and silky. It is the ultimate 'set it and forget it' meal, perfect for a cold Sunday when you want the house to be filled with the aroma of simmering beef and onions. This version is more forgiving than the quick-sear methods and allows the flavors of the garlic, onion, and herbs to permeate every fiber of the meat. It is a hearty, soulful interpretation that prioritizes comfort and ease of preparation without sacrificing the classic Stroganoff flavor profile. The final addition of sour cream and fresh herbs right before serving ensures a bright, fresh finish to a deep, slow-cooked base.

Ingredients

• lbs beef chuck roast, cut into 1-inch cubes
• lb sliced mushrooms
• onion, chopped
• cloves garlic, minced
• cups beef broth
• /4 cup dry sherry
• tsp dried thyme
• cup sour cream
• /4 cup all-purpose flour
• Salt and pepper to taste

Directions

1

Place the beef cubes, chopped onions, mushrooms, and minced garlic into the basin of your slow cooker. There is no need to pre-sear the meat in this version, although doing so can add an extra layer of flavor if you have the time.

2

In a separate bowl, whisk together the beef broth, dry sherry, flour, and dried thyme until no flour lumps remain. The flour is essential here as it will thicken the sauce slowly as it cooks.

3

Pour the liquid mixture over the beef and vegetables in the slow cooker. Season generously with salt and black pepper.

4

Set the slow cooker to 'Low' and cook for 7 to 8 hours, or on 'High' for 4 to 5 hours. The 'Low' setting is preferred for the most tender results.

5

Once the cooking time is complete and the beef is tender, turn off the slow cooker or set it to 'Keep Warm'.

6

Stir in the sour cream. At this stage, the sauce may look dark, but the sour cream will transform it into the classic creamy beige color associated with Stroganoff.

7

Let the dish sit for 10 minutes to allow the flavors to stabilize and the sauce to reach its final consistency. The residual heat will warm the cream through perfectly.

8

Serve over a large bed of egg noodles or even over mashed potatoes, garnished with fresh chives to add a pop of color and a mild onion bite.

Scandinavian Meatball Stroganoff Twist

This creative variation takes the soul of the Stroganoff sauce and applies it to juicy, spiced meatballs, reminiscent of Swedish meatballs but with a Russian flair. It is a fantastic way to enjoy the classic flavors using ground beef, which is often more accessible and kid-friendly than steak strips. The meatballs are seasoned with a hint of allspice and nutmeg, which adds a warm, aromatic dimension that pairs beautifully with the tangy sour cream sauce. This dish represents the culinary blurring of lines in Northern Europe, where creamy meat dishes are a staple of the diet. The meatballs provide a different textural experience—soft and succulent—while the sauce remains true to the Stroganoff tradition with mushrooms and onions. It is a playful yet sophisticated meal that works equally well for a weeknight dinner or a casual gathering with friends.

Ingredients

• 5 lbs ground beef
• /2 cup breadcrumbs
• egg
• /4 tsp ground allspice
• /4 tsp ground nutmeg
• onion, finely grated
• oz mushrooms, sliced
• cups beef broth
• cup sour cream
• tbsp butter
• Fresh dill for garnish

Directions

1

In a large bowl, combine the ground beef, breadcrumbs, egg, grated onion, allspice, and nutmeg. The grated onion is key as it adds moisture and flavor without the chunks of chopped onion.

2

Roll the mixture into small meatballs, about 1 inch in diameter. You should get approximately 20 to 24 meatballs from this amount of meat.

3

Melt the butter in a large skillet over medium heat. Brown the meatballs in batches, turning them frequently to ensure they are cooked evenly and have a nice crust on all sides. Remove them and set aside.

4

In the same skillet, add the sliced mushrooms. Sauté them in the leftover meat juices and butter until they are dark and tender.

5

Sprinkle a tablespoon of flour over the mushrooms (optional) and stir for a minute, then slowly pour in the beef broth. Bring the liquid to a simmer, scraping the bottom of the pan to release the meat flavors.

6

Return the meatballs to the skillet. Cover and simmer for 10 minutes to ensure the meatballs are cooked through and have absorbed some of the savory broth.

7

Lower the heat and stir in the sour cream until the sauce is uniform and creamy. The spices from the meatballs will begin to infuse the sauce, giving it a unique Scandinavian character.

8

Serve the meatballs and sauce over egg noodles or boiled baby potatoes. Garnish generously with fresh dill, which is the traditional herb of choice for this Northern-inspired version.

The Grand Empress Filet Mignon Stroganoff

This is the most luxurious version of the dish, designed for those special occasions where only the best will do. By using center-cut filet mignon, the meat becomes so tender it practically melts on the tongue. This recipe also incorporates a generous splash of high-quality cognac and a touch of truffle oil or fresh truffles to elevate the dish to a five-star dining experience. It is a celebration of decadence, honoring the original wealthy patrons of the dish, the Stroganov family themselves. The sauce is made with heavy cream and creme fraiche for maximum richness, and the mushrooms used are typically a mix of exotic varieties like shiitake, oyster, and chanterelles. This version is less about everyday comfort and more about culinary artistry, focusing on the quality of every single ingredient to create a harmonious and unforgettable meal.

Ingredients

• lbs filet mignon, cut into thick strips
• cups mixed gourmet mushrooms (Chanterelle, Oyster, Shiitake)
• /4 cup premium Cognac
• cup creme fraiche
• /2 cup heavy cream
• shallots, minced
• tsp truffle oil (optional)
• tbsp unsalted European-style butter
• Fresh chives, finely snipped
• Fleur de sel and cracked black pepper

Directions

1

Bring the filet mignon to room temperature before cooking. This ensures that the meat cooks evenly and remains incredibly tender. Season the strips with fleur de sel and cracked black pepper just before searing.

2

Melt 2 tablespoons of high-quality butter in a heavy copper or cast-iron skillet over very high heat. Sear the filet strips for only 30-45 seconds per side. The goal is a perfect crust with a rare center. Remove and rest the meat.

3

Add the remaining butter and sauté the minced shallots until translucent. Add the gourmet mushroom mix and sauté until they are golden and have developed a slightly crispy edge.

4

Carefully pour in the Cognac. If you are comfortable, you can flambe the alcohol by carefully lighting it with a long reach lighter, or simply let it boil down until the liquid is reduced to a syrupy consistency.

5

Stir in the heavy cream and creme fraiche. Whisk gently over medium-low heat until the sauce thickens and takes on a glossy, luxurious appearance.

6

If using truffle oil, whisk in a few drops now. The aroma should be present but not overpowering. Taste the sauce and adjust the salt if necessary.

7

Gently fold the rested filet mignon and its juices back into the sauce. Allow it to sit in the warm sauce for 60 seconds—just enough to warm the meat without cooking it further.

8

Plate the dish elegantly, perhaps over a small bed of buttered tagliatelle or on its own in a shallow bowl. Garnish with a precise sprinkle of fresh chives and serve immediately to your most honored guests.