Beef Stroganoff

Yield 6 servings

Ingredients

1 ½ pounds beef tenderloin, trimmed

1 Tbsp. unsalted butter

2 ½ cups sliced mushroom caps

¼ tsp. salt

Dash of pepper

1 ½ cups dill pickles julienned, with 2 Tbsp. pickle juice

2 cups heavy cream

Salt and freshly ground black pepper to taste

2 Tbsp. vegetable oil

Preparation

Remove any silver skin surrounding tenderloin and cut into 1-inch slices, across width. Slightly flatten slices by pressing with the palm of your hand. Set aside.

Melt butter in a medium skillet over medium-high heat. Sauté mushrooms with salt and pepper until golden, about 5 mins. Add pickles and juice, and cook until juice evaporates slightly, about 2 mins. Add cream and cook until reduced by half. While sauce is reducing, cook beef.

Season meat sparingly with salt and pepper, since sauce will be salty from the pickles. Heat a heavy large skillet over high heat, add oil and heat until it starts smoking. Sear meat briefly, 2 mins per side for medium-rare. Serve beef over a bed of homemade fettuccine, with warm sauce ladled over all.