Le Cordon Bleu Complete Cook
Published by Thunder Bay Press
576 pages, 2002
Thin strips of tenderloin, shallots and mushrooms sautéed in butter and served in a sour cream sauce.
Preparation time: 20 minutes
Total cooking time: 30 minutes
1/4 cup olive oil
One Heat the oil in a skillet over high heat until very hot. Add the meat and fry in batches for 3-5 minutes, stirring constantly, until the meat is lightly browned. Remove from the pan, set aside and keep warm.
Two Melt the butter in the pan, add the shallots and cook for 2 minutes or until soft but not colored. Stir in the paprika for 45 seconds, then add the mushrooms and cook over high heat until dry. Add the vinegar and cook for 1 minute, or until the pan is nearly dry. Add the brandy, cook until the liquid is reduced to half, then add the stock and reduce to half again. Finally, add half the sour cream and return the meat to the pan to reheat. Serve with a rice pilaf, dot with the remaining sour cream and garnish with the gherkins and beets.