Filet Sauté Stroganoff

Beef Stroganoff

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Although this dish is Russian in origin, the chefs of France have a trick or two the Russians would do well to adopt when it comes to making Stroganoff. And now that you know how to make crème fraîche, it is possible to enjoy this dish without having the sour cream curdle. Also, it is a good way to use up the tails of beef tenderloin.


  • ½ cup white wine or vermouth
  • Madeira
  • ½ cup chicken stock<


  1. Combine white wine, ½ cup Madeira, and stock in saucepan. Reduce, by boiling, to about ¾ cup. Remove stems from mushrooms. (Save the stems to use later.) Wash mushrooms, and slice cap