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Beef Tenderloin Stroganoff

4-person serving

Ingredients

  • 1 Beef filet, tenderloin (500g)
  • 100g Shallots sliced
  • 200g fresh Eryngi Mushroom or others (also tin), sliced
  • 100g fresh Beetroot (or tin)
  • 100g Cucumber sliced
  • 1 bdl Fresh Celery Leaves
  • 0,1 ltr Anchor Cream
  • 0,1 ltr Stock (vegetable, chicken or beef)
  • Iodized Salt, Pepper
  • 1 tsp Mustard
  • 2 tsp Tomato Paste
  • 200g San Remo – Spinach Fettuccini
  • Olive Oil
  • 4 tsp Sour Cream

How to Cook

  • Bring 2 ltr salt water to boil and cook the spinach fettuccine “Al dente”, (7 – 11 minutes depend on pasta brand). Strain after cooking and keep hot.
  • Cut in the mean time from the beef tenderloin 8 equal pieces of 50 g each (called Tournedos) , season with salt and pepper and fry in a pan in hot oil for 2 minutes each side than set to a warm place.
  • Than reheat the cleaned pan again, add olive oil and stir fry shallots, beetroot, mushrooms and cucumber to tender, add mustard and tomato paste season with salt & pepper than  fill in the stock. (If you do not have stock at hand than use with some hot water and Maggi “Chefs Secrete” as stock). Cook for some minutes and add the Anchor Cream, stir well until a smooth sauce is cooked.
  • Place the sauce on 4 plates, and dress the beef  tournedos on top, garnish with fresh celery leaves and one tsp sour cream on each.
  • Serve the spinach fettuccine at same plate.
Oliver E. Soe Thet

He was born on 03.10.1961.

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