Just about every time I want to have a special dinner, romantic candlelight, or fancy occasion meal and I ask Tod what he’d like to have, he answers “beef stroganoff.” And this is the one he means.

Tod’s Favorite Beef Stroganoff
serves 4 or Tod

650 gr beef tenderloin, cut into 2x2x4 cm strips
olive oil
2 Tblsp butter
6 shallots, minced
40 white button mushrooms, thickly sliced
1 cup beef broth
2 Tblsp cognac or brandy
150 ml heavy cream
1 Tblsp dijon mustard
1 Tblsp fresh dill, minced
salt & pepper
paprika

Sprinkle the beef with salt & pepper. Heat a couple tablespoons of oil in a heavy skillet until very hot, then brown the meat on both sides. Work in small batches so you don’t overload the pan, and transfer the browned beef to a baking pan.

Reduce the heat to medium and melt the butter. Saute the shallots, scraping the pan to release the beef drippings. Add the mushrooms and cook about 10 minutes, or until the liquid evaporates. Add the cognac or brandy and the beef broth. Simmer 15 minutes or until the liquid is reduced by about half and coats the mushrooms. Stir in the cream and mustard. Add meat and any juices from the pan. Cook until beef is heated through, about 2 minutes. Season with dill, salt & pepper.

Serve over buttered egg noodles and garnish with paprika.