Beef filet Stroganoff
Inspired by: Filet de Boeuf Stroganoff à l'A KGB, Lyon
Comment: Since there are quite a few vegetables, 150 to 180 g of meat may suffice.
Use small mushrooms, if possible. It is not necessary to cut them "en sifflet" (first in 2, then each half in 3 at an angle) but it is prettier.
If your pepper is large enough, use it only partially. To mince it, it is easier to make thin strips if each lobe is cut in its width (rather than making long strips in length).
If using sliced meat, do not overcook it otherwise it will become hard. Normally the meat must not be peppered before grilling, as burnt pepper has a bad taste.
2 beef filets of ~200g whole or sliced
2 small red onions, thinly sliced
5 to 6 sliced mushrooms (cut "en sifflet")
1 finely chopped red pepper (strips)
1 sliced tomato (without skin, without seeds)
Paprika (preferably hot or half hot, half sweet)
180 ml cream (6 oz)
1 bay leaf
Vodka or cognac
S + P
If using sliced meat, put the meat in a salad bowl, with a little EVOO, a little salt, and a a bit of paprika, mix well.
Sear the meat in 2 or 3 batches so as not to cool the pan too much. Deglazing with a shlook of vodka. Pepper after cooking and set aside.
If whole filets, salt on filets.
In a fry pan, EVOO + butter
Grill the filets as desired. Deglaze with a shlook of vodka. Pepper after cooking and set aside.
In the same pan, put the onions, peppers, tomato, mushrooms and bay leaf.
After a few minutes, add 2 tablespoons paprika, 1 or 2 good schlooks of vodka (do not be afraid to put too much ;-), after a few minutes, add the cream, reduce a little, boiling, to thicken the sauce a bit.
Lower the heat and put the meat back in the pan, heat for 1 to 2 minutes over low heat.
Remove from heat, add 2 tablespoons of mustard, mix well and serve.