I don’t post much, but just bought my first beef from Costco (never lived within 150 miles of Costco until now). Bought the choice not prime tenderloin for stroganoff because that seemed like a waste (and prime was pricey). Did my first reverse sear: https://www.seriouseats.com/recipes/2018/10/reverse-seared-steak-recipe.html
Came out absolutely perfect. If this is the standard for Costco, I’m in.
Yeah, and the prices are awesome. One year for Rosh Hashanah my mom asked me to pick up the brisket, and they had whole prime Cryovac brisket for something like $3.49 a pound (it was $7.99 or something to buy just the flat end). So I bought the whole thing and cut it up, figuring that even with the amount of trimming it needed, I was still going to come out ahead.
It was awesome! (And I’m sure if you were going to barbecue it, you would want most of that fat anyway, but Mom’s brisket is slow-braised.)
We buy most of our meat at Costco, unless it’s something they don’t carry. (Lamb shanks or something like that.)
Belatedly, I noticed that the recipe in the OP was one from Kenji Lopez-Alt. Hard to go wrong there. Another excellent recipe of his is his carne adovada, made with pork shoulder.
Oh–note to self. If searing in a cast-iron pan (works beautifully) do it OUTside because aerosolized steak fat and paprika permeate the entire house when there is no vent hood.
Kenji is probably responsible for 50% of the fish sauce sold in the US… The stroganoff is the ultimate umami bomb: fish sauce, soy sauce, worcestershire, mushrooms AND steak. Red wine is practically mandatory.
Reviving this to say I made the stroganoff today and used the reverse sear for the steak. Outstanding recipe, but you need about two hours to finish. More, if you don’t do any prep before starting. This will easily feed four adults.
Yeah–I take any times on Serious Eats or Cooks and at least double them. Maybe if you have Bourdain at your side and mis en place you could bring them in on time. Some of the timing is truly comical. I think I got the stroganoff done in an hour and a half, but I’d made it once before…
First time is always longer, as you have to keep referring back to the recipe. I always do my mis, as it’s just too hectic to be rummaging for things while time-sensitive steps are going on. And not just for dishes like this, but also for simple things like burgers.
I just noticed that it says 45 minutes. No way in hell.
I’m looking forward to having an excuse to make this. It looks like a fabulous recipe, and I’m glad to have the Chefguy Seal of Approval!! I’ll be sure to make allowances for the time estimate. Thanks for sharing, Tride!
It’s extremely rich. One thing to take care in doing: when you add the hot liquid to the sour cream, go very slowly in the beginning and whisk it like mad or you’ll get a separated mess. Once the SC has warmed up and liquefied, you can add the rest more quickly (but keep whisking).
There’s also a method for peeling the pearl onions. There’s a link in the recipe that takes you to a video. Works pretty well.
The reverse sear works very well. I used tenderloin steaks, but they were very thick, which threw off the timing. I ended up sticking them in the pan with the simmering mushrooms and onions, and putting a lid on the pot to get the meat more towards medium-rare instead of raw. But the method is solid and the meat was fall apart tender.
I could see myself getting this down to an hour plus if I made it several times.