Beef Tenderloin Stew with Danish Snaps and Wild Mushrooms

September is time for wild mushrooms and one should eat them as long as they are available. Wild mushroom taste better than the cultivated  and research has shown that wild mushrooms contain more nutrition than cultivated mushrooms such as vitamins, mineral and sund fat. This stew is made with Danish Snaps and it taste wonderful with beer, Danish, of course and snaps.

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Beef Tenderloin Stew   Serves  4

8 tbsp. butter, 2 10 oz. beef fillets, cut into ½ x ½  inch strips, 2 onions cut into wedges, 16 oz. wild mushrooms, divided, one portion sliced, ½ cup Danish snaps/aquavit*,1 cups heavy cream, salt and freshly ground pepper

Garnish: 4 tbsp. sour cream, 1 portion wild mushrooms (see above)

To make the stew, melt 6 tbsp. butter in a large skillet over medium-high heat. Add fillet strips and sauté briefly on all sides until browned. Transfer to a strainer placed over a bowl and allow beef to drain. Reserve beef and its juices separately.  Melt remaining butter in same skillet over medium-high heat. Add onions and half of mushrooms and cook, stiring until the onion is wilted. Add snaps and scrape up any browned bits from bottom of skillet. Add reserved meat juices and cream and cook, stirring until sauce is reduced and thickened, 10 to 15 minutes. Season with salt and pepper. Add beef strips to the sauce and heat through.

To serve, transfer stew to a warmed platter and garnish with  a spoonful of sour creme and  the remaining mushrooms that have been fried briefly in a little bit of butter .

*Danish Snaps, also known a aquavit, is a traditional flavored sprit and is a specialty of Denmark.




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