This is an elegant, historic recipe, named after the Russian general who is said to have invented it. You can serve it with potato pancakes on the side, or with wild rice.
Serves: 6Hands-on: 20 minutesTotal: 35 minutesDifficulty: Medium
- 2 Tbsp. extra-virgin olive oil
- 1 medium white onion, peeled and chopped
- 8 oz. button mushrooms, sliced
- 2 garlic cloves, minced
- 2 Tbsp. plus ¼ cup tapioca flour, divided
- 1 tsp. dried mustard
- ½ tsp. salt
- ½ tsp. ground black pepper
- 1½ cups beef broth, warmed
- 1 cup dry red wine
- 1 tsp. wheat-free Worcestershire sauce
- 2 lbs. filet mignon, cut into bite-sized cubes
- 2 Tbsp. unsalted butter
- 2 Tbsp. snipped fresh dill
- 1 cup sour cream or crème fraîche
- In a large sauté pan, heat the oil over medium heat and add the onion, mushrooms, and garlic. Cook for 5 minutes to soften. Add 2 tablespoons flour, mustard, salt, and pepper to the pan and stir to blend. Mix in the warmed beef broth, cook, and stir to thicken. Stir in the wine and Worcestershire sauce and bring to a boil. Turn off the heat.
- On a large piece of waxed paper, roll the beef in remaining flour.
- Heat the unsalted butter in a separate pan. Sear the beef in the butter for 1 minute to quickly brown and seal in the juices. Spoon the beef into the mushroom sauce, add the dill, and stir to blend. Simmer for 15 minutes; the beef should be medium rare.
- Just before serving, add the sour cream.