Fillet of Beef with FAGE Total Stroganoff Cream

There are some dishes that transport you instantly back to cherished moments, and for me, this Fillet of Beef with FAGE Total Stroganoff Cream is one of them. I remember the first time I experienced a truly elevated Stroganoff, not the heavy, overly rich versions often found, but one that sang with bright, fresh notes and a surprisingly light, luxurious sauce. It was at a small, intimate restaurant tucked away on a cobblestone street, where the chef explained his secret: a dollop of Greek yogurt not just to finish, but to transform the sauce. That revelation sparked a culinary adventure, leading to this recipe, where the magic of FAGE Total yogurt creates an unforgettable, silken Stroganoff cream that beautifully complements the tender fillet.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 25 minutes
• Total Time: 50 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Contains Dairy, Gluten

Ingredients

For the Fillet of Beef:

• 4 (8-ounce) filet mignon steaks
• 3 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste

For the Stroganoff Cream and Noodles:

• 1/2 cup FAGE Total 2% Greek Yogurt
• 12 ounces button mushrooms, thinly sliced
• 2 tablespoons canola oil
• 1 small garlic clove, finely chopped
• 2 shallots, finely diced
• 2 tablespoons flour
• 1/4 cup brandy
• 2 cups beef broth or 2 cups chicken broth
• 2 teaspoons sweet paprika, plus more for garnish
• 4 gherkins, finely diced
• 1/2 pound noodles, cooked and drained
• 3 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• Kosher salt and freshly ground black pepper, to taste

Equipment Needed

• Large high-sided sauté pan
• Tongs
• Large plate
• Aluminum foil
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Whisk

Instructions

1. Begin by preparing the filet mignon steaks. Season both sides generously with kosher salt and freshly ground black pepper.
2. Heat 2 tablespoons of the canola oil in a large, high-sided sauté pan over high heat. Allow the oil to heat until it begins to shimmer, indicating it’s ready for searing.
3. Carefully place the seasoned steaks into the hot pan. Cook until golden brown on both sides and cooked to your desired medium-rare doneness, which typically takes about 3 1/2 to 4 minutes per side. Using tongs, carefully turn the steaks to ensure an even sear.
4. Once cooked, remove the steaks from the pan and transfer them to a large plate. Tent them loosely with aluminum foil to keep them warm while you prepare the sauce and noodles.
5. Add the remaining 1 tablespoon of canola oil to the same sauté pan. Heat the oil until it begins to shimmer again over high heat.
6. Introduce the thinly sliced button mushrooms to the hot pan. Cook, stirring occasionally, until they are golden brown and any released liquid has evaporated, which should take approximately 8 minutes.
7. Add the finely diced shallots and the chopped garlic clove to the pan with the mushrooms. Cook for just 1 minute, stirring constantly, until fragrant.
8. Sprinkle the flour over the mushroom and shallot mixture. Stir constantly and cook for 2 minutes to toast the flour and cook out any raw flour taste.
9. Remove the pan from the heat. Carefully pour in the brandy. Return the pan to the heat and cook, allowing the brandy to completely reduce. This will take a few minutes and burn off the alcohol, leaving behind a wonderful depth of flavor.
10. Pour in the beef broth (or chicken broth) and stir in the sweet paprika. Bring the mixture to a boil, then reduce the heat slightly and cook, stirring occasionally, until the sauce has slightly thickened. This process should take about 5 minutes.
11. Once the sauce has thickened, remove the pan from the heat. Whisk in the 1/4 cup of FAGE Total 2% Greek Yogurt, the finely diced gherkins, and the chopped fresh flat-leaf parsley.
12. Season the sauce to taste with kosher salt and freshly ground black pepper.
13. Add the cooked and drained noodles directly to the sauce. Toss gently to ensure the noodles are evenly coated with the Stroganoff cream.
14. To serve, divide the sauced noodles among four plates. Carefully place one fillet of beef on top of the noodles on each plate.
15. For the finishing touch, place the remaining FAGE Total 2% Greek Yogurt (approximately 1 tablespoon per fillet) on top of each fillet.
16. Garnish each serving with a sprinkle of more paprika and additional chopped parsley. Serve immediately and savor this elegant dish.

Expert Tips & Tricks

The key to a perfect sear on your filet mignon is a hot pan and dry steaks. Pat them thoroughly dry with paper towels before seasoning to encourage a beautiful crust. Don’t overcrowd the pan when searing; cook the steaks in batches if necessary to ensure they brown properly rather than steam. When adding the brandy, be mindful of the flame if cooking over an open gas burner. Ensure it’s fully reduced before proceeding to avoid an overpowering alcohol taste. The FAGE Total yogurt is added off the heat to prevent it from curdling, ensuring a luxuriously smooth and creamy texture. If you prefer a thicker sauce, you can simmer it for a few extra minutes before whisking in the yogurt. For a beautiful presentation, consider using fresh tagliatelle or egg noodles.

Serving & Storage Suggestions

This Fillet of Beef with FAGE Total Stroganoff Cream is best served immediately while the steaks are perfectly cooked and the sauce is warm and luscious. The contrast between the tender beef, the creamy sauce, and the soft noodles is truly delightful.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The yogurt may separate slightly upon reheating; gently whisk it back in to restore its creamy consistency. Reheat the noodles and sauce gently on the stovetop over low heat, or in the microwave. It’s best to reheat the steaks separately, perhaps a quick pan-sear or a short stint in a warm oven, to maintain their ideal texture.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	415.5 kcal
Calories from Fat
Total Fat	13.9 g	21%
Saturated Fat	1.7 g	8%
Cholesterol	47.9 mg	15%
Sodium	1035.5 mg	43%
Total Carbohydrate	51 g	17%
Dietary Fiber	4.1 g	16%
Sugars	3.9 g	15%
Protein	13.6 g	27%

(Note: Nutritional values are approximate and can vary based on specific ingredients and portion sizes used.)

Variations & Substitutions

While the classic Stroganoff often features beef tenderloin, you could also explore using thinly sliced pork tenderloin or even chicken breast for a different protein experience. For those seeking a gluten-free option, simply opt for gluten-free noodles or serve the Stroganoff sauce and beef over mashed potatoes or cauliflower mash. If FAGE Total 2% yogurt is unavailable, you can substitute with another plain, full-fat Greek yogurt, though the texture and tang may vary slightly. For a richer sauce without the yogurt, you could incorporate a tablespoon or two of heavy cream at the very end of cooking, just before serving.

FAQs

Q: Can I prepare the Stroganoff sauce ahead of time?
A: Yes, you can prepare the sauce base (up to step 10) a day in advance. Store it in the refrigerator and reheat gently before whisking in the yogurt, gherkins, and parsley.

Q: How do I ensure my steak is medium-rare?
A: For medium-rare, the internal temperature should be between 130-135°F (54-57°C). Using an instant-read thermometer is the most accurate way to check doneness.

Q: What kind of noodles are best for Stroganoff?
A: Traditional Stroganoff is often served with egg noodles, but tagliatelle, fettuccine, or even penne work wonderfully. The key is a noodle that holds sauce well.

Q: Can I use a different type of mushroom?
A: Absolutely! While button mushrooms are classic, feel free to experiment with cremini, shiitake, or a mix of wild mushrooms for a more complex flavor.

Q: Is it okay to substitute the brandy?
A: If you prefer not to use brandy, you can substitute it with a dry white wine or even an additional splash of beef broth, though you will lose some of the characteristic depth of flavor.

Final Thoughts

This recipe represents a harmonious marriage of classic comfort and modern culinary sensibility. The inherent richness of a perfectly cooked filet mignon is beautifully balanced by the bright, tangy creaminess of the FAGE Total Stroganoff sauce. It’s a dish that feels special enough for an occasion, yet approachable enough for a satisfying weeknight meal. I encourage you to try this rendition and discover the delightful difference that a touch of high-quality Greek yogurt can make. Serve it with a crisp green salad or some roasted asparagus, and perhaps a glass of a medium-bodied red wine like a Pinot Noir, and prepare for a truly memorable dining experience. I’d love to hear about your own culinary adventures with this dish!