- Rachael Ray - https://www.rachaelray.com -

Petite Filet or Flank Steak Stroganoff

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Place meat in freezer for 5-10 minutes to make it more stable for slicing. Very thinly slice on a slight bias against the grain.

Bring water to a boil for the egg noodles. When stroganoff is just about done, cook pasta 5-6 minutes to al dente, drain, toss with butter and herbs, and season with salt and pepper.

Heat large, cast-iron skillet over medium-high heat. Heat oil, two turns of the pan [2], then add mushrooms and brown. Add shallots, garlic, salt, pepper and thyme, stir 2-3 minutes more and deglaze with brandy [3] or sherry; transfer to plate and reserve.

In the same pan [2], heat oil, two turns of the pan. Toss sliced meat with salt, pepper and lightly dredge in flour. Brown the meat in batches to not crowd pan, reserving browned meat with the mushrooms. Deglaze pan with wine, scraping up browned bits then whisk [4] in stock and stir in Worcestershire. When sauce bubbles, add a ladle of it to a bowl [5] with the crème fraiche or sour cream to temper. Add meat and mushrooms back to sauce and bring back to bubble, stir in tempered crème or sour cream and remove from heat.

Serve meat and sauce over bed [6] of noodles.