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Restaurants›Ironwood Kitchen & Cocktails›Beef Tenderloin Stroganoff Recipe

Beef Tenderloin Stroganoff Recipe

Inspired by Ironwood Kitchen & Cocktails

Time45m

Serves2

Mixed Mushroom Duxelles, Farm Egg Yolk, Shaved Parmesan, Truffle Oil

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Ingredients

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Beef Tenderloin

1 pound beef tenderloin

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Mixed Mushroom Duxelles

8 oz mixed mushrooms (e.g., cremini, shiitake, button)

1 medium shallots, finely chopped

2 cloves Garlic, minced

2 tbs Butter

1 tbs fresh thyme, chopped

1 cup White wine

Sauce

1 cup Heavy cream

1 cup beef broth

1 tbs Dijon mustard

1 tbs Original Worcestershire Sauce

Garnish

2 large farm egg yolks

1 cup shaved Parmesan cheese

1 tbs Truffle oil

Method

Preparation

1

Prepare the Mushrooms

In a pan, melt butter over medium heat. Add shallots and garlic, sauté until translucent. Add mixed mushrooms and thyme, cooking until mushrooms are browned. Pour in white wine and simmer until liquid reduces. Set aside.

2

Cook the Beef Tenderloin

Season the beef tenderloin with salt and black pepper. In a skillet, heat olive oil over high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove from heat, let rest, and slice thinly.

3

Make the Sauce

In the same skillet, add beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer. Stir in heavy cream and cooked mushroom duxelles. Allow to simmer for 5-7 minutes until thickened.

Assembly

4

Plate the Dish

On a plate, arrange sliced beef tenderloin. Spoon the mushroom sauce over the beef. Top with farm egg yolk, shaved Parmesan, and a drizzle of truffle oil.