Lost Dishes: Mayfair-Lennox - Sliced Beef Tenderloin Stroganoff

Mayfair-Lennox: Sliced Beef Tenderloin Stroganoff

C. Gordon Heiss, the son of Charles Heiss, took over the Mayfair-Lennox organization after his father died in 1956. His secretary took a shine to an architect in the office next door and gave him all the recipes that were being used at the hotels at the time. The architect gave them to Pat & Jack Brangle, the owners of Llewelyn's Pub from 1975 to 1997, and the Brangles gave them to Ann & Joe Pollack. This recipe is reprinted in memory of Ann & Joe.


Cut beef into strips	Sliced Beef Tenderloin Stroganoff

Sliced Beef Tenderloin Stroganoff

Source: The Chet's Notebook at The Mayfair-Lennox Hotel Kitchens

Yield: 1 serving

Ingredients

8 oz sliced center cut beef tenderloin, trimmed of all fat and gristle
4 pats of butter
2 whole sliced mushrooms
1 1/2 oz thin julienne onion
5 oz sour cream
Salt, sprinkle lightly
Pepper, few twists from mill
1 oz tarragon vinegar

Preparation

Cut the beef into strips about 3/8 inches wide and depth and about 2 to 2 1/2 inches in length, weighing 8 ounces after trimmed. Beef is to be placed in hot skillet with 4 pats of butter. Brown lightly and add 2 sliced mushrooms and about one ounce thin julienne onion. When beef is about half braised, add 1 ounce tarragon vinegar and sour cream. Bring to the boiling point. Remove from fire. Correct seasoning with salt, pepper and tarragon vinegar. This is to be served in a covered casserole along with saffron risotto, unless baked potato specified.