Grilled Filet Medallion Stroganoff Recipe

Inspired by Keegan's Grill

Time30m

Serves4

*Baby Portobellos over Egg Noodles

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Ingredients

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Main Ingredients

1 pound Filet mignon

8 ounces Baby Portobello mushrooms

8 ounces Egg noodles

1 medium Onion

2 cloves Garlic cloves

1 cup Beef broth

1 cup Sour cream

2 tablespoons olive oil

2 tablespoons Butter

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Parsley

Method

Cooking Instructions

Prepare the Ingredients

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

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.

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.

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.

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.

Combine and Serve

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