Beef Tenderloin Stroganoff Recipe

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add the garganelli and cook until al dente according to package directions (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside, keeping warm.

Soak porcini

Place dried porcini in a small bowl and cover with 3/4 cup hot water. Let soak for 20–30 minutes until softened. Strain the mushrooms through a fine mesh sieve, reserving the soaking liquid. Chop the rehydrated porcini finely. Skim off any grit from the soaking liquid and measure 1/2 cup of the liquid for the sauce; discard the rest or save for another use.

Trim the beef tenderloin of excess fat and silver skin. Pat dry with paper towels and season all over with 1 teaspoon kosher salt and 1 teaspoon black pepper.

Heat a large heavy skillet over medium-high heat until hot. Add 2 tablespoons olive oil and 1 tablespoon butter. When foaming subsides, sear the tenderloin on all sides until deep brown, about 2 minutes per side for small medallions or 3–4 minutes per side for a thicker piece. Remove the beef to a plate and tent with foil to rest while you finish the sauce. Reserve any browned bits and juices in the pan.

In the same skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. Add the sliced mixed mushrooms and the chopped rehydrated porcini. Spread them in a single layer and let them cook undisturbed for 3–4 minutes to develop color, then stir and cook another 3 minutes until softened and browned.

Add the minced shallot and cook 1–2 minutes until translucent. Add the minced garlic and cook 30 seconds more until fragrant.

Stir in the thinly sliced kale and cook 1–2 minutes until wilted but still bright. Season lightly with a pinch of salt and pepper. Transfer the mushroom and kale mixture to a bowl and set aside, leaving fond in the pan for the sauce.

With the skillet over medium-high heat, add the 1/2 cup dry white wine to deglaze, scraping up browned bits from the bottom. Cook until the wine is reduced by half, about 2–3 minutes.

Add 1 cup beef stock and 1/2 cup porcini soaking liquid. Bring to a simmer and reduce by about one-third, 4–6 minutes. Taste and adjust seasoning.

Lower heat to medium-low and stir in 3/4 cup heavy cream, 1 teaspoon Dijon mustard, 1 teaspoon soy sauce or Worcestershire, and 1 teaspoon fresh thyme leaves. Simmer gently until the sauce thickens slightly, 3–4 minutes.

Whisk in 1 tablespoon cold unsalted butter to enrich and slightly thicken the sauce. If the sauce is too thick, add a few tablespoons of reserved pasta water to reach desired consistency. Adjust salt and pepper to taste (about 1/2 teaspoon salt and 1/4 teaspoon black pepper total).

Return the cooked mushrooms and kale to the pan and stir to combine, warming them through for 1–2 minutes.

Slice or return the rested beef to the skillet to warm for 1 minute, spooning sauce over the meat but avoid overcooking—aim for medium-rare to medium depending on sear time and thickness.

Add the drained garganelli to the skillet with the stroganoff sauce and gently toss to coat, adding reserved pasta water a tablespoon at a time if needed to loosen and create a glossy finish.

Taste and adjust seasoning. Stir in chopped parsley, grated Parmesan, and optional lemon zest. Let everything warm together for 30 seconds.

Divide among plates, top with additional parsley and a grind of black pepper. Serve immediately.