Peppered Beef Stroganoff

Ingredients for Peppered Beef Stroganoff

• 1 tablespoon coarsely ground peppercorn melange* or black pepper

• 90g beef tenderloin steaks

• 45ml olive oil, divided

• 230g crimini (baby bella) mushrooms, halved or quartered if large

• 300ml beef broth

• 1 tablespoon Cognac or brandy

• 120ml whipping cream

• 1 tablespoon Dijon mustard

• 1 8.230g package wide egg noodles (such as De Cecco)

• 1/4 cup chopped fresh Italian parsley

• * A mixture of black, pink, green, and white peppercorns

• available at many supermarkets.

How to make Peppered Beef Stroganoff

Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.

Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.