Not Your Grandmother’s Beef Stroganoff

2 1/2 lb trimmed beef tenderloin roast, cut into 2 x 1 x 1/2 inch strips
2 tablespoons vegetable oil
4 tablespoons butter
1/4 cup finely chopped shallots
1 lb mushrooms, thickly sliced
1 cup beef broth
2 TB Sherry or Cognac
1 cup creme fraiche or whipping cream
1/2 TB Dijon mustard
1 TB chopped fresh dill



  1. Sprinkle meat with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in two batches, add meat in single layer and cook just until brown, about 1 minute per side. Using tongs transfer to a plate and reserve juices. Drain any additional oil from pan and wipe out pan with paper towel.
  2. Melt butter in same skillet over medium-high heat. Adding shallots and saute until tender, scraping up any browned bits, about 2 minutes.
  3. Add mushroom and saute until mushrooms brown and juices evaporate. About 10 minutes. Be sure to keep stirring the mushrooms so they don’t brown too much.
  4. Add broth, then Sherry. Simmer until sauce thickens and just coats mushrooms, stirring occasionally, about 10 minutes.
  5. Stir in creme fraiche and mustard. Add meat and any accumulated juices from plate. Simmer over medium-low heat until meat is heated through but still medium rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.