Beef Stroganoff

Beef Stroganoff
Serves 4
1 ½ tbsp. Kowalski's Extra Virgin Olive Oil, divided
8 oz. sliced baby bella mushrooms
1 lb. Akaushi beef tenderloin, cut into thin slices
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 cup French beef demi-glace (from the Meat Department)
1 tbsp. butter
¼ cup finely minced shallots
1 ½ tsp. brown sugar
1 tsp. sun-dried tomato purée
1 tbsp. flour
½ cup dry white wine
⅓ cup sour cream or crème fraîche
8 oz. egg noodles or short pasta
- fresh snipped Italian parsley, for garnish

In a large sauté pan, heat 1 tbsp. oil over medium-high heat, swirling to coat pan. Add mushrooms; cook over high heat until lightly browned (about 4 min.). Transfer mushrooms to a medium bowl; set aside. Return sauté pan to high heat; add remaining ½ tbsp. oil, swirling to coat pan. Place tenderloin in pan in a single layer; cook until browned (2 min.). Flip tenderloin; continue cooking until browned on second side (about 1 min.). Season with salt and pepper; transfer to the bowl with the mushrooms and set aside. Add demi-glace to sauté pan, scraping up browned bits from bottom of the pan. Simmer until broth is reduced by ½ (about 4 min.). Transfer to the bowl with the mushrooms and beef, scraping pan clean with a rubber spatula; set aside. Return pan to medium-low heat; add butter, heating until melted. Stir in shallots, brown sugar and tomato purée; cook, stirring frequently, until shallots are softened (about 2 min.). Stir in flour; gradually whisk in wine. Increase heat to medium-high; bring sauce to a boil, whisking constantly. Reduce heat to medium-low; simmer until thickened (about 2 min.). Adjust seasoning to taste. Whisk liquid from mushrooms and beef into sauce. Stir ½ cup of sauce into sour cream, then stir the mixture back into the sauce. Add mushrooms and beef to the pan; heat through and keep warm while pasta cooks. Adjust seasoning to taste. Cook pasta according to pkg. directions; drain. Divide pasta among 4 dinner plates; spoon stroganoff over pasta. Garnish with parsley and serve immediately.