Beef Stroganoff Serves 6 2 1/2 pounds beef tenderloin, trimmed 1 tablespoon unsalted butter 2 1/2 cups sliced mushroom caps 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 cups dill pickles, julienned 2 tablespoons pickle juice 2 cups heavy cream or half and half Salt and freshly ground black pepper, to taste 2 tablespoons canola oil Fettuccine, cooked, for serving 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 minutes. Add pickles and juice and cook until juice evaporates slightly, about 2 minutes. Add cream or half and half 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 minutes per side for medium-rare. Serve beef over a bed of fettuccine with warm sauce ladled over everything.

© 2010 Mary Sue Milliken and Susan Feniger.  All rights reserved.