Suzanne Somers' Beef Stroganoff
ready in: 30-60 minutes
recipe id: 113052
cook method: stovetop
2 1/2 pounds beef tenderloin
1 tablespoon unsalted butter
2 1/2 cups mushrooms, sliced
1/4 teaspoon salt
1 1/2 cup dill pickles, julienned
2 tablespoons pickle juice
2 cups heavy cream
2 tablespoons vegetable oil
cooked eggs noodles, to serve (optional)
sauteed spinach, to serve (optional)
Trim any silver skin on the tenderloin, then cut across the width into 1 inch slices. Slightly flatten the slices by pressing with the palm of your hand. Set aside.
Place a skillet over medium-high heat, add butter and melt. Saute the mushrooms with salt and pepper until golden, about 5 minutes. Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes. Add the cream and cook until reduced by half.
Meanwhile, season the meat with a little salt and pepper (remember, the sauce will be salty from the pickles).
In another larger skillet add the oil, and heat on high until it starts smoking. Sear the meat briefly, 2 minutes per side for medium rare.
Place egg noodles or sauteed spinach on plates, top with beef, then ladle the warm sauce over the top.
Sign up for our newsletters that feature hand-picked recipes
more recipes like suzanne somers' beef stroganoff
Mariel Hemmingway's Gazpacho Soup
Cameron Diaz's Garlicky Lemon Chicken With Broccolini
Elvis Presley's Tomato And Gruyere Fritters
Chef Gordon Ramsay's Pumpkin And Pancetta Risotto
Leann Rimes's Cabo Chicken And Sangria
Chris Noth's Fish And Chips With Chipotle Avocado Dip
Amy Grant's Mud Puddles
Kirstie Alley's Green Soup
Amy Grant's Banana Nut Bread
Suzanne Somers' Chaumier