BEAUJOLAIS / EVERYDAY PAIRINGS

BEEF STROGANOFF


Ingredients

1.5lb beef tenderloin (cubed and pounded flat)
1 yellow onion (chopped)
5 white mushrooms (sliced)
1/2 cup white wine
1 cup sour cream or crème fraiche
Salt and pepper to taste
Minced chives for garnish

Instructions

  1. In a skillet heated to medium-high, sear the beef but not until fully browned, about 1 minute
  2. Remove and set aside
  3. Sauté onions in residual fat and mush into the pan
  4. Deglaze pan with wine and add mushrooms, allowing them to release their liquid into pan
  5. Return the beef to the pan and stir in sour cream until thoroughly combined, simmering 1 to 2 minutes

*** This dish can be served alone, or over pasta or rice. Accompany with a 2009 Moulin-à-Vent chilled to room temperature (60 °F).



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