This recipe can be completed in five minutes with a wonderfully, delicious result. The beef filet is expensive, but a small portion goes a long way – you just need 4 and 5 ounces per person. Make sure you use a very large, very hot skillet. I like to serve it with bright, just-tender, cubed zucchini.

Filet of Beef Stroganoff with Zucchini

Category

Category name

Serves

2

Ingredients

  • 2 beef filets about 4 to 5 ounces each, trimmed of all fat and sinews
  • 1 ½ teaspoons Spanish paprika
  • ½ teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 ½ cups coarsely julienned mushrooms
  • Freshly ground black pepper
  • 2 tablespoons medium or amontillado sherry
  • 1/3 cup sour cream or crème fraîche
  • 2 tablespoons chopped chives
  • 2 cups (¾-inch) cubed zucchini
  • Salt
  • 1 ½ tablespoons olive oil

Method

  1. Cut the filet into ½-inch slices then slice into thick strips or julienne. Sprinkle the filet with the paprika and salt. Heat the butter and oil in a large skillet until lightly brown over high heat. Add the beef, spreading the meat out over the pan so that it browns and cook for 1 minute. Add the mushrooms and pepper and continue to cook on high heat tossing occasionally for 2 minutes. Add the sherry and cook for 30 seconds. Add the sour cream, mixing well. Bring the whole mixture to a good boil before immediately removing from the heat.
  2. While the beef is cooking, place the zucchini in a microwavable glass bowl and sprinkle lightly with salt. Microwave on high for about two minutes or until the zucchini is just tender but still crunchy. Drizzle with olive oil and using a slotted spoon, tip the zucchini onto a warm serving platter, making sure to keep any released liquid from the zucchini in the bowl.
  3. Spread the zucchini to the edges of the platter and spoon the steak and sauce into the center. Sprinkle with the chives and serve immediately.