Beef and mushrooms in a creamy sauce enriched with sour cream and flavored with Dijon mustard and dill pickle brine.
Ingredients
70.5 OZ / 2L boiling water
4 TSP fine sea salt
10.5 OZ / 300 G tagliatelle
16 OZ / 455 G beef tenderloin
8 OZ / 225 G button mushroom
5.5 OZ / 155 G shallot
2 TBSP vegetable oil
1 OZ / 30 G butter
2 TSP Dijon mustard
3 TBSP brine from dill pickled gherkins
0.5 TSP black pepper
4 OZ / 120 ML beef stock
4 OZ / 120 G sour cream
4 OZ / 120 G dill pickled gherkin
Directions
Add water and 3 teaspoons salt to the mixing bowl and heat for 5 minutes / 212°F|100°C / speed 2.
Place the simmering basket into the mixing bowl, add pasta. Cook for 10 minutes / 212°F|100°C / speed 1, until pasta is tender.
Remove the simmering basket from bowl then drain pasta. Run pasta in cold running water to cool down. Add to the deep steaming tray and set aside.
Pat the beef dry and cut into thin strips. Thinly slice the mushrooms. Peel the shallots.
Add oil and beef to the mixing bowl. Remove the measuring cup, sauté the meat for 5 minutes / 250°F|120°C.
Stir the beef well making sure the beef is well combined. Remove the measuring cup and cook using the sauté mode for 5 minutes / 250°F|120°C. Transfer meat and its juices to a medium bowl and set aside.
Add shallots and butter to mixing bowl. Chop for 8 seconds / speed 6. Use spatula to scrape down sides of mixing bowl.
Remove the measuring cup and sauté for 3 minutes / 250°F|120°C.
Add the mushrooms, mustard, pickle brine, remaining salt and pepper to the mixing bowl. Cook on sauté mode for 10 minutes / 250°F|120°C.
Add beef stock, sour cream and beef to the mixing bowl. Place the deep steaming tray on and cook using the sauté mode for 10 minutes / 212°F|100°C.
Divide pasta among plates. Finely dice the gherkin and sprinkle over the stroganoff with the dill. Enjoy your meal!
