Traditional beef Stroganoff with topside

Ingredients

• 600 g beef topside steak
• 250 g fresh white button mushrooms
• 2 pieces yellow onion
• 40 g unsalted butter (82% fat)
• 2 tbsp refined standard linoleic sunflower oil
• 1 tbsp all-purpose flour (T55)
• 250 ml liquid beef broth without flavor enhancers
• 150 g pasteurized heavy creme fraiche (30% fat)
• 1 tbsp hot Dijon mustard
• 1 tsp fine sea salt
• to taste whole black peppercorns
• 4 sprigs fresh dill

Method

1. Remove the beef topside from the refrigerator 20 minutes before cooking to bring it to room temperature, then pat it thoroughly dry with paper towels. Slice the meat into even strips 1 cm thick against the grain to ensure a tender texture.
2. Gently brush the white button mushrooms to remove any dirt, trim the base of the stems, and slice them into even pieces 3 to 4 mm thick. Peel the yellow onion and slice it thinly.
3. Heat a saute pan or a wide, heavy-bottomed skillet over high heat (around 200 °C) with the sunflower oil and a portion of the unsalted butter. As soon as the fat sizzles briskly without smoking, lay the beef strips flat in the pan without overlapping.
4. Sear the beef vigorously for 1 minute on the first side and then 1 minute on the second side to form a deep golden-brown crust while keeping the core medium-rare at around 52 °C. Season with fine salt and black pepper, then transfer the meat immediately to a warm plate and let it rest for 5 minutes loosely covered with aluminum foil.
5. Lower the heat to medium (around 140 °C) and melt the remaining unsalted butter in the same hot skillet. Add the sliced onion and sweat gently for 4 to 5 minutes, stirring with a spatula, until translucent, tender, and unbrowned.
6. Add the sliced mushrooms to the skillet and raise the heat to medium-high (around 170 °C). Saute them for 5 to 6 minutes, until their moisture has completely evaporated and they turn a rich hazelnut brown.
7. Dust the all-purpose flour over the onion and mushrooms to singer the mixture, then stir continuously over medium heat for exactly 1 minute to toast the flour without burning it.
8. Pour in the beef broth in a steady stream while scraping the bottom of the skillet with the spatula to release the caramelized browned bits. Bring to a gentle simmer (around 90 °C) and reduce for 3 to 4 minutes, until the sauce coats the back of a spoon.
9. Turn the heat down to the lowest setting (under 80 °C) to stop any boiling, then stir in the Dijon mustard and heavy creme fraiche. Whisk or stir gently with a spatula for 1 minute to form a smooth, velvety emulsion.
10. Return the seared beef strips and their resting juices to the creamy sauce. Reheat everything for 1 to 2 minutes over very low heat (without exceeding 70 °C) without ever letting it boil, preserving the tender, medium-rare center of the meat.
11. Taste the sauce to check the seasoning, adjust with fine salt and freshly ground black pepper as needed, and serve immediately in warm shallow bowls, garnished with chopped fresh dill.

Nutrition

Per serving

Energy

491.2 kcal

Protein

33.94 g

Carbohydrate

8.76 g

Fat

36.06 g

Fibre

1.93 g

Calcium

47.29 mg

Iron

0.53 mg

Magnesium

14.09 mg