Beef Stroganoff

1 1/2 pounds Beef Tenderloin Tips, cut to 1”
2 tbsp Olive Oil
24 fl oz Diane Sauce
1/2 cup Crème Fraiche
Salt & Pepper to taste
1 pound cooked Pappardelle Pasta
3 tbsp Butter
4 tsp Fresh Dill, chopped
4 tbsp Crème Fraiche
4-8 Cornichon Pickles, chopped

Sauté beef tips in oil until desired temperature is reached. Add Diane Sauce to pan along with ½ cup of crème fraiche. Heat through. Season to taste with salt and pepper. In a bowl, toss freshly cooked pasta in butter and fresh dill. Serve stroganoff over pasta and garnish with a dollop of crème fraiche and chopped cornichons

Serves – 4

Diane Sauce

1 oz Garlic, chopped
1 oz Butter
1 oz Shallots, chopped
3 tbsp Brandy
8 oz Cremini Mushrooms, quartered
11 fl oz Heavy Whipping Cream
4 tsp Dijon Mustard
1 ½ tbsp Worcestershire Sauce
1 tsp Fresh Tarragon
Salt & Pepper to taste

Sauté garlic in butter until golden. Add shallots and sauté until translucent. Add Brandy and reduce by half. Add mushrooms and sauté for 2 minutes. Add cream, mustard and Worcestershire and bring to a simmer. Add fresh tarragon and season to taste with salt & pepper.

Makes 24 ounces

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.