Grilled Filet Medallion Stroganoff Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Slice the filet mignon into medallions. Clean and slice the baby portobello mushrooms. Chop the onion and mince the garlic.

2. 2

   Cook the Egg Noodles

   In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

3. 3

   Sear the Filet Medallions

   In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the filet medallions with salt and pepper, then sear them for about 3-4 minutes on each side until they reach your desired doneness. Remove and keep warm.

4. 4

   Sauté the Vegetables

   In the same skillet, add the remaining olive oil and butter. Sauté the onions and garlic until translucent. Then add the sliced mushrooms and cook until they are tender.

5. 5

   Make the Stroganoff Sauce

   Pour in the beef broth and bring to a simmer. Reduce the heat and stir in the sour cream until well combined. Add the seared filet medallions back into the skillet and heat through.

6. 6

   Combine and Serve

   Serve the stroganoff over the cooked egg noodles. Garnish with chopped parsley.