Here is my twist on a Beef Stroganoff Gourmet Girl style!
- 1 tri-tip (You can use filet mignon too)
- 5 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic; roasted and chopped
- 3 to 4 cups of sliced mushrooms
- 5-6 shallots; chopped
- 2 heaping tablespoons Dijon mustard
- 1/2 cup sour cream
- 1/2 cup white wine
- zest of one lemon
- lemon juice of one lemon
- 2 tablespoons flour
- fresh thyme to taste
- salt and pepper to taste
- 1 package papparadelle pasta
Roast tri-tip in oven for approximately 35-40 minutes. Cook until rare/medium rare. Let meat sit approximately 10-15 minutes and then cut into cubes. Set tri-tip aside.
In a small sauce pan mix flour and 2 tablespoons butter on medium heat to make roux. Cook for 1 minute and set aside.
Put olive oil and 3 tablespoons butter into skillet with chopped shallots and mushrooms. Cook until tender, and then add garlic, white wine, Dijon mustard, sour cream, lemon zest, lemon juice and spices. Add flour mixture (roux). Roux will thicken the sauce. Add tri-tip cubes and simmer for 15-20 minutes.
Cook pasta separately and mix when ready to serve. Top with fresh chopped Italian parsley as a garnish.