Chef Billy Perisi of fixmyrecipe.com takes us through how to make beef stroganoff without curdling the sauce.
Get pan nice and hot with oil. Slice up filet mignon instead of sirloin steak. Lay slices into pan of oil and then season them. After about a minute, flip the slices over to cook. Set aside on a plate.
Add some shallots and caramelize them in the oil for about 3 minutes. The smaller they are the faster they cook. Set aside on a plate.
Add 1 TBSP. of butter and Cremini mushrooms to pan. Saute.
While your mushrooms are sauteing, heat up 1/3 lb. linguini that you have all ready Boiled with 1/4 oz. of butter.
Add 1 tsp. of dry terragon or 1 TBSP. of fresh terragon to your mushrooms that are sauteing.
Turn your heat to low for the mushrooms and whisk in your sour cream and if you want to keep your temperature higher, add a little bit of water to your sour cream. Stir in your filet mignon steak and caramelized shallots and add salt and pepper to taste.
Plate up with using the noodles first, then top with your beef stroganoff mixture.