This juicy fillet steak with stroganoff sauce is so delicious! It’s packed full of flavour with that creamy mushroom sauce and being flambéed with brandy makes it extra special! It’s a super quick and easy meal which seriously tastes superb. Give it a go!
The other day I went to our local butcher to buy some fillet steak. We’ve been going there quite a lot just lately and every steak we’ve had from them has been delicious! Dean normally goes for ribeye whereas I tend to go for fillet. I bought the steak to make a traditional beef stroganoff and on the way home I thought it would be a shame cut up such a nice (and pricy) piece of meat! So I thought it would be nice to keep it whole and flambé it with some brandy.
You learn something new every day, I didn’t realise stroganoff had its origins in mid 19th century Russia. It’s become a popular dish all around the world with considerable variation from the original recipe. Most beef stroganoffs are served with pasta these days however can sometimes be with rice. I went down the rice route as I thought it would be a lighter option. I must admit though that the sauce would go beautifully with some pasta on its own or with slices of beef or chicken.
Dean and I love mushrooms – so much so that we’re the proud owners of this book! Dean hates it when I buy the plain white button mushrooms (they’re boring according to him!), so I always get chestnut or small portobello ones. So for this dish thought I’d mix it up a bit by adding shiitake (his favourite) too.
We would normally have steak on a weekend as it’s more of a treat but we decided to have this dish midweek – sometimes it’s nice to mix things up a bit! I find that by working from home these days and having more flexibility you can have your weekend in the middle of the week 😀 Lots of people work weekends these days and different shift patterns so this meal would work well for them as a treat any day of the week!
What’s your favourite cut of steak and sauce of choice? Let me know in the comments!