Suzanne Sommers' Beef Stroganoff

1. 1

   Trim the tenderloin, then cut across the width into 1 inch slices.

2. 2

   Slightly flatten the slices by pressing with the palm of your hand. Set aside.

3. 3

   Place a skillet over medium high heat, add butter and melt. Saute mushrooms with salt and pepper until golden brown.

4. 4

   Add the pickles and juice and cook until the juice evaporates slightly, about 2 minutes.

5. 5

   Add the cream and cook until reduced by half.

6. 6

   season the meat with a little salt and pepper.

7. 7

   In another larger skillet add the oil, and heat on high until it starts smoking ( Be careful with this step ). Sear the meat briefly, 2 minutes per side for medium rare.

* Per serving · 4 servings · Values may vary.

No additional tips available.