Beef straganoff

By Rodney Bowers



  • 1 center-cut trimmed beef tenderloin, 2 to 3 pounds
  • Kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter
  • 4 sprigs thyme
  • 4 cloves smashed garlic
  • 1 shallot, roughly sliced
  • Finely minced chives, for serving


  • 1/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds beef tenderloin, cut into 2-inch strips
  • 1/4 cup butter
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 2 cloves sliced garlic
  • 1/2 pound mixed mushrooms, thinly sliced
  • 1 1/4 cups sour cream
  • 2 tablespoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons finely sliced flat parsley
  • Noodles



  1. A day in advance: Using butcher's twine, tie the tenderloin every two inches. Season generously with salt and pepper. Transfer to a wire rack set in a baking sheet and refrigerate uncovered overnight
  2. Adjust oven rack to center position and preheat oven to 225°F.
  3. Place baking sheet with rack and tenderloin in oven and roast until internal temperature registers 120F on a thermometer for two and a half hours. Remove from oven and rest covered with foil for 15 minutes. Cut off the twine
  4. To finish, add the butter to a large skillet on high heat. Cook until brown nutty and foaming until foaming. Add the tenderloin, shallots, and thyme and cook, rotating and moving the meat around and basting with the butter until meat rich crispy and brown and the inside temperature is 125°F . Remove from heat and rest the beef for five to ten minutes.


  1. Brown the mushrooms with the olive oil in a saucepan. Add the butter onions and garlic and sautee until translucent. Remove from the pan and let sit. 
  2. Add the flour to the pan and cook out for four to five minutes, then add the beef stock and bring to a boil.
  3. Add the meat to the sauce and cook until meat is tender but not overcooked, three to ten minutes.
  4. Combine sour cream, mustard and Worcestershire sauce. Add some of the beef sauce to sour cream mixture. Return to pan and heat meat and sauce, stirring. Do not boil. Sprinkle with parsley. Fold in creamed spinach
  5. Serve with buttered parsley noodles.


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