Easy Beef Stroganoff with Filet Mignon and Egg Noodles
This beef Stroganoff uses quickly seared filet mignon, browned mushrooms, Dijon mustard, sweet paprika, white wine, and sour cream over tender egg noodles. The sauce should be glossy and thick enough to cling to the noodles without turning pasty, and the main mistake to avoid is boiling it after the sour cream goes in.
Beef Stroganoff is a creamy beef and mushroom dish usually served over noodles, rice, or potatoes. My version keeps the beef in larger pieces while it cooks, then slices it just before serving, which helps an expensive tender cut stay juicy instead of disappearing into the sauce.
This recipe is based on my YouTube video, with a few adjustments since it was published. I reduced the noodle and paprika quantities, clarified the amount of cream, and added more precise reduction and doneness cues so the result is easier to reproduce in a home kitchen.
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What Makes This Recipe Different
Instead of cutting the raw beef into thin strips and cooking everything together, I sear thick medallions first and let them rest while the sauce comes together. I make it this way because filet mignon cooks quickly. Leaving it whole during the initial sear gives you more control and helps keep the centre pink.
The sauce is also built directly in the beef pan. The mushrooms pick up the browned flavour left behind by the meat, then the wine loosens the darker bits stuck to the bottom. That is where much of the depth comes from.
This is richer and more sauce-focused than a basic steak and noodle dinner, but it is not as heavy as steak pasta in a creamy mushroom sauce. It also cooks much faster than slow-braised beef cheeks with Dijon cream.
Ingredients You Need
Use beef tenderloin medallions of similar thickness so they finish cooking at roughly the same time. The mushrooms can be white button mushrooms or cremini. Cremini give the sauce a slightly darker colour and stronger mushroom flavour.
Sweet paprika is important here. Hot or heavily smoked paprika will change the dish considerably, especially at the quantity used in the original video. I now use a more moderate amount so it rounds out the sauce without making it dusty or bitter.
Full-fat sour cream gives the sauce its tang and creamy texture. Let it lose some of its refrigerator chill before adding it. Very cold sour cream added to a fiercely boiling pan is more likely to separate.
The egg noodles should be broad enough to hold the sauce. Cook them just shy of fully tender because they will spend another minute in the skillet.
Before You Start
Take the beef out of the refrigerator about 20 minutes before cooking. It does not need to become completely room temperature, but removing the refrigerator chill helps the outside brown before the middle overcooks.
Pat the meat dry. Moisture on the surface creates steam, and steamed beef does not develop the dark crust needed to flavour the sauce.
Slice the mushrooms and onions before heating the pan. Once the beef is seared, the rest of the recipe moves quickly.
Step-by-Step Instructions
1. Prepare the beef and vegetables
Pat the tenderloin dry and season it on all sides with salt and black pepper. Slice the mushrooms, thinly slice the onions, mince the garlic, and chop the parsley.
What I look for here is an even thickness across the beef medallions. A thin piece and a very thick piece should not be cooked for the same amount of time.
2. Sear the filet mignon
Heat a large skillet over medium-high to high heat. Add the oil when the pan is hot, then place the beef in the skillet without crowding it.
Leave the first side alone until it has a deep brown crust and releases easily from the pan, about 2 minutes. Turn and brown the other side. Briefly sear the edges if the medallions are thick.
Remove the beef when the centre reaches about 118 to 122°F for medium-rare after resting. Place it on a plate and cover it loosely. Do not wrap it tightly or the crust will soften.
3. Brown the mushrooms
Reduce the heat to medium and add the butter. Add the mushrooms in an even layer.
At first, they will absorb the fat. Then they will release water. Continue cooking until that water evaporates and the sound in the pan changes from a soft simmer back to a sharper sizzle. The mushrooms should have browned edges, not a pale grey surface.
Add the onions and cook until softened and lightly golden. Stir in the garlic and cook for about 30 seconds.
4. Bloom the paprika and deglaze
Sprinkle the sweet paprika over the mushrooms and onions. Stir for only 10 to 15 seconds.
The mistake to avoid is leaving paprika in a dry, hot pan for too long. It burns quickly and can give the entire sauce a bitter finish.
Pour in the white wine immediately. Scrape the bottom of the skillet with a wooden spoon and let the wine reduce until only a thin, syrupy layer remains. You should no longer smell harsh raw alcohol.
5. Build the creamy sauce
Pour in the broth, then add the Worcestershire sauce and Dijon mustard. Let the mixture simmer until reduced by roughly one-third.
The sauce should look slightly too loose at this stage. It will thicken when the sour cream and noodles are added.
Reduce the heat to low. Stir a spoonful of the hot sauce into the sour cream, then gradually stir the warmed sour cream into the skillet. Keep the sauce below a boil.
Taste before adding more salt. The broth, Worcestershire sauce, Dijon, and salted pasta water all contribute seasoning.
6. Cook and sauce the noodles
While the sauce reduces, cook the egg noodles in well-salted water for about 1 minute less than the package instructions. Reserve 1/2 cup of pasta water before draining.
Add the noodles to the skillet and toss them gently through the sauce. Add pasta water a tablespoon at a time until the sauce flows around the noodles and leaves a glossy coating.
At this point, it should look creamy but not stiff. Drag a spoon through the skillet. The sauce should slowly move back into the path rather than remaining completely separated.
Stir in half of the parsley and any juices collected on the resting plate.
7. Slice and serve the beef
Slice the rested tenderloin across the grain. Arrange the noodles in shallow bowls and place the beef over the top.
If the beef needs a little more heat, place the slices in the warm sauce for no more than 20 to 30 seconds. Do not simmer them.
Finish with the remaining parsley and freshly ground black pepper.
Chef Notes for a Better Stroganoff
The pan must be hot before the beef goes in, but it does not need to stay at maximum heat for the entire recipe. After searing, medium heat is enough for the mushrooms and onions.
Cook the mushrooms until they actually brown. If the pan is crowded, divide them into two batches. Pale mushrooms release water into the finished sauce and dilute its flavour.
Reduce the wine before adding the broth. If both liquids are added together, the sauce takes longer to concentrate and can retain a sharper wine taste.
Finally, do not judge the sauce while it is still alone in the skillet. Egg noodles absorb liquid quickly. Keeping reserved pasta water nearby makes it easier to loosen the final consistency without adding more cream.
For a meatless mushroom dish with a different texture, mushroom risotto made without cream uses gradual stock absorption instead of a finished cream sauce. A quick mushroom linguine Alfredo is another option when pasta and mushrooms are the main focus.
What to Serve With Beef Stroganoff
Because the noodles and sauce are rich, I prefer a vegetable with browned edges or a little bitterness. Crisp air-fried Brussels sprouts cut through the cream nicely, while simple oven-roasted vegetables keep the plate balanced without competing with the sauce.
You can also skip the noodles and serve the beef and sauce over mashed potatoes. For a sweeter side with crisp edges, air-fried sweet potatoes work well, although they make the meal less traditional.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, store the sliced beef separately from the sauced noodles when possible.
Reheat the noodles gently in a skillet over low heat with a splash of broth or water. Avoid a hard boil because the sour cream can separate and the noodles may become overly soft.
Add the beef only during the final minute, just long enough to warm it. The microwave works in short intervals, but it is easier to overcook the tenderloin that way.
Substitutions
Beef tenderloin can be replaced with sirloin steak or strip loin. Slice these cuts thinly across the grain after cooking. Sirloin is less expensive and has a stronger beef flavour, but it will not be quite as soft as tenderloin.
Cremini, white button, or sliced portobello mushrooms all work. Portobello mushrooms produce a darker sauce and need to be cut into smaller pieces.
Crème fraîche can replace sour cream and is less likely to split. Heavy cream also works, but the sauce will be milder and less tangy. Add a small squeeze of lemon at the end only if the finished sauce needs brightness.
Use beef broth for a deeper flavour or chicken broth for a lighter sauce. If avoiding wine, replace it with additional broth and 1 to 2 teaspoons of lemon juice added near the end. Do not add the lemon while the sour cream sauce is boiling.
Egg noodles are the best match, but the sauce can also be served over rice, mashed potatoes, or a short pasta shape.
FAQ
Can I make beef Stroganoff without wine?
Yes. Replace the wine with an equal amount of broth. The finished sauce may taste slightly flatter, so add 1 teaspoon of lemon juice after removing the pan from the heat.
Why did my sour cream sauce separate?
The pan was probably too hot. Lower the heat before adding sour cream and do not let the sauce boil afterward. Warming the sour cream with a spoonful of hot sauce before adding it also reduces the temperature shock.
Can I put the sliced beef directly into the sauce?
Yes, but only at the end. The sauce should no longer be boiling. Warm the sliced beef for 20 to 30 seconds so it stays tender.
Is 400 grams of noodles too much for this recipe?
For the amount of beef and sauce in the video, 400 grams is a very large quantity. This adjusted version uses 10 ounces, which gives four balanced portions and leaves enough sauce to coat the noodles properly.
Can I use smoked paprika?
A small amount can be used, but do not replace all the sweet paprika with smoked paprika. Its flavour is much stronger and can overwhelm the mushrooms, wine, and Dijon.
What is the best beef for Stroganoff?
Tender cuts that cook quickly work best for this version. Beef tenderloin, sirloin, and strip loin are all suitable. Tough stewing cuts require an entirely different, longer cooking method.
Suggested Posts
For another quick steak dinner, try steak with a tarragon cream sauce.
For a heartier oven meal, make steak and potatoes with creamy garlic cheese sauce.
For a richer dinner with several layers, see this pan-seared steak with cheese sauce and potato gratin.
For a more pepper-forward beef dish, try flank steak with Sichuan pepper and creamy sauce.
Browse more French bistro dinners to make at home, traditional French recipes and sauces, or cozy comfort-food dinner ideas.
Easy Beef Stroganoff with Filet Mignon and Egg Noodles
Ingredients
- 1 pound beef tenderloin cut into 3 or 4 thick medallions
- 10 ounces dry egg noodles
- 10 ounces cremini or white mushrooms sliced
- 2 medium yellow onions thinly sliced
- 3 garlic cloves minced
- 1 tablespoon neutral cooking oil
- 3 tablespoons unsalted butter
- 1 tablespoon plus 1 teaspoon sweet paprika
- 1/2 cup dry white wine
- 1 cup low-sodium beef or chicken broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 cup full-fat sour cream slightly warmed
- 1/2 cup reserved pasta water as needed
- 2 tablespoons chopped fresh parsley
- 1 teaspoon kosher salt divided, plus more for pasta water
- 1/2 teaspoon black pepper plus more for serving
Instructions
- Pat the beef dry and season it with salt and black pepper.
- Slice the mushrooms and onions, mince the garlic, and chop the parsley.
- Heat the oil in a large skillet over medium-high heat.
- Sear the beef for about 2 minutes per side, then briefly brown the edges.
- Remove the beef at 118 to 122°F for medium-rare after resting and cover it loosely.
- Reduce the heat to medium, add the butter, and brown the mushrooms until their liquid evaporates.
- Add the onions and cook until lightly golden, then add the garlic for 30 seconds.
- Stir in the paprika for 10 to 15 seconds.
- Add the wine, scrape the skillet, and reduce until almost dry.
- Add the broth, Worcestershire sauce, and Dijon, then reduce by about one-third.
- Lower the heat and gradually stir in the sour cream without boiling.
- Cook the noodles for 1 minute less than the package directions and reserve 1/2 cup pasta water.
- Toss the noodles with the sauce, adding pasta water as needed.
- Stir in half the parsley and the resting juices from the beef.
- Slice the beef across the grain and serve it over the noodles.
- Garnish with the remaining parsley and black pepper.
