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August 8, 2011
Fillet of Beef with Sour Cream
Beef On The Stove Top
Prep time:
15 minutesCooking time:
10 minutes“Shallots are in the onion family, but formed more like garlic with several large cloves making up a bulb. If they are unavailable, substitute 1/4 teaspoon minced garlic and 1 tablespoon minced white onion.”
Ingredients
Serves 4
- 1 3/4 pounds beef tenderloin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 tablespoons butter or margarine, divided
- 2 cups sliced mushrooms (about 6 ounces)
- 1 shallot, chopped
- 2 tablespoons red-wine vinegar
- 2 tablespoons capers
- 1 cup sour cream
- 1 tablespoon chopped fresh dill
Directions
1
Cut the beef tenderloin into 12 pieces about 1/2 inch thick. Sprinkle meat with salt and pepper.
2
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add meat. Cook, turning once, until browned, about 4 minutes. Place steaks on a serving platter.
3
Add mushrooms to skillet; stir well. Add shallot. Cook, stirring, for 2 minutes. Add vinegar and capers; stir well.
4
Add sour cream to skillet; stir. Let sauce come to a simmer. Pour in any juice from the meat. Remove from heat. Add remaining butter. Pour sauce over meat. Sprinkle with dill.
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Cookin' xpress!
Cookin' xpress!
Using kitchen shears for chopping any fresh herb, such as the dill called for in this recipe, is quicker and neater than using a knife and saves cleanup time, since there is no cutting board to wash.
Great Pairings
Blue Cheese Over- Stuffed Potatoes
Transform leftover stuffed potatoes into a delicious potato soup. Simply scoop out the filling and place it in a saucepan. Cover with about 1/2 inch of milk. Stir to combine and heat until hot.
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