Beef Stroganoff with Beet Creme Fraiche by Bobby Flay!

Components –

Creme fraiche with beets:

Beet juice, two cups

1 teaspoon of sugar

6 ounces of crème fraiche

freshly ground black pepper and Kosher salt

Buttered Noodles:

Halal salt

Noodles, egg, 1 lb.

1 stick (8 tablespoons) of divided unsalted butter

14 cup freshly chopped dill

14 cup finely minced fresh parsley

black pepper freshly ground

Stroganoff:

Four 1 1/2-inch thick fillet mignon steaks

freshly ground black pepper and Kosher salt

1/4 cup of steak seasoning, such as Bobby Flay’s Steak Seasoning

Canola oil, 4 tablespoons

Unsalted butter, two teaspoons

1 1/4 pounds of sliced and chopped different mushrooms, including cremini, shiitake, and oyster

2 substantial shallots, diced

3 garlic cloves, coarsely grated or minced to a paste

1/9 cup all-purpose flour

2 cups of low-sodium beef broth or homemade beef stock

dish dill with parsley

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Directions

1. To make the beet crème fraiche, combine the sugar and beet juice in a small, nonreactive saucepan and cook over high heat until the mixture boils. Cook for 30 minutes or until thickened and reduced to approximately 1/4 cup. After transferring, place in a bowl and chill for about 30 minutes.
2. In a bowl, combine the crème fraiche with the beet reduction and season with salt and pepper.
3. To prepare the buttered noodles, heat up a big pot of salted water to a boil. Add the noodles and simmer for about 6 minutes, or until they are al dente. Reserving 1 cup of the cooking water, drain the noodles.
4. In a sizable saute pan, melt the butter. Add the noodles and some of the cooking liquid. Toss to combine. Add salt and pepper to taste and stir in the parsley and dill.
5. To prepare the stroganoff, season the meat on both sides with salt, pepper, and steak rub. In a sizable saute pan, heat 3 tablespoons of the oil over high heat until it starts to shimmer. Add the beef and cook for 10 minutes, turning once, or until the meat is medium-rare and the crust has formed. Transfer to a platter then rests for five minutes. Slices should be 1/2 inch thick.
6. Add the remaining tablespoon of oil and butter to the pan, and heat until shimmering. When the mushrooms are finished, stir in the parsley. Add the shallots and garlic, and sauté for another 5 minutes on each side, or until the shallots are tender and the garlic is fragrant. Add salt and pepper to taste. Add the flour, stir, and cook for one minute. Incorporate the beef stock, then boil the mixture for 10 minutes or until the sauce coats the back of a spoon.
7. Add part of the noodles to each bowl before serving. Add the cut steak, mushrooms, and beet crème fraiche on top. Dill and parsley leaves are used as a garnish.