Suzanne Sommers' Beef Stroganoff

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4-5
• 1 tablespoon unsalted butter
• 1 (2 1/2 lb) beef tenderloin
• 2 tablespoons pickle juice
• 2 tablespoons vegetable oil
• 2 1/2 cups mushrooms, sliced
• 1/4 teaspoon salt
• 1 1/2 cups dill pickles, julienned
• 2 cups heavy cream

Recipe

• trim the tenderloin, then cut across the width into 1 inch slices.
• slightly flatten the slices by pressing with the palm of your hand. set aside.
• place a skillet over medium high heat, add butter and melt. saute mushrooms with salt and pepper until golden brown.
• add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes.
• add the cream and cook until reduced by half.
• season the meat with a little salt and pepper.
• in another larger skillet add the oil, and heat on high until it starts smoking ( be careful with this step ). sear the meat briefly, 2 minutes per side for medium rare.