Rare Fillet Stroganoff “Four Seasons”

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 8-12 slices fillet of beef
  • 4 tablespoons melted butter
  • paprika


Sauté beef in melted butter for a minute or two on each side Sprinkle with paprika; add rich beef stock or jus de viande cover and simmer gently until meat is done to your liking. Remove meat and keep warm; add brandy and sherry to juices, and reduce sauce to the desired consistency. Add sour cream (be careful not to bring sauce to a boil after sour cream is added). Sprinkle lemon juice