Beef Stroganoff (Luxury Version)

Ingredients

• 1600g Wagyu beef fillet
• 2300g mixed wild mushrooms (porcini, chanterelles)
• 3200ml double cream
• 4100ml cognac
• 5200g aged sour cream
• 61 black truffle (shaved)
• 72 shallots (finely chopped)
• 82 cloves garlic
• 950g unsalted butter
• 10Salt and white pepper
• 11Fresh thyme
• 12Chives for garnish
• 13800g floury potatoes
• 14100g butter (for mash)
• 15150ml warm cream (for mash)

Instructions

1. 1Slice the Wagyu fillet into thin strips and season with salt and white pepper.
2. 2Sauté shallots and garlic in butter until soft and translucent.
3. 3Add mushrooms and cook over medium-high heat until golden and fragrant.
4. 4Deglaze with cognac and carefully flambé to burn off the alcohol.
5. 5Add double cream and reduce to a rich, coating sauce.
6. 6Stir in aged sour cream, season carefully, and keep warm over low heat.
7. 7Sear the beef strips quickly in a very hot separate pan — keep medium-rare, about 1 minute per side.
8. 8Combine beef strips with the mushroom sauce and stir gently.
9. 9Prepare buttered mashed potatoes: boil potatoes until tender, drain, and mash with butter and warm cream until silky.
10. 10Plate elegantly with mashed potatoes alongside the stroganoff, finish with shaved black truffle and snipped chives.