- Pot Set: Essential for cooking various types of meats and sauces; ideal for sautéing vegetables and simmering Stroganoff sauce.
- Chef Knife: Crucial for prep work, slicing filet mignon and dicing vegetables with precision.
- Cutting Board: Protects countertop while chopping vegetables and herbs during prep work.
- Mandoline Slicer: Achieves uniform slices of vegetables and fruits for even cooking.
- Digital Kitchen Scale: Perfect for measuring ingredients precisely, especially balancing flavors and textures.
- Saucepan: Ideal for even heat distribution when cooking filet mignon with sauce.
- Meat Thermometer: Ensures the filet mignon reaches a safe internal temperature without overcooking.
- Mixer Bowl: Useful for mixing ingredients smoothly, particularly in making Stroganoff sauce and roux.
- Colander: Drains vegetables and pasta; key step in preparing side dishes or garnish.
- Spoon: Versatile tool for tasting, stirring, and serving the completed dish.
- Stainless Steel Tongs: Useful for flipping filet mignon and tossing vegetables in sauce without direct contact.
6 oz dried egg noodles
1 medium onion, halved lengthwise
2 tablespoons vegetable oil
4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
1 1/4 teaspoons salt
3/4 teaspoon black pepper
2 garlic cloves, thinly sliced
1/2 lb sliced white mushrooms
1/4 cup brandy
3/4 cup reduced-sodium beef broth
2 tablespoons Worcestershire sauce
3/4 cup sour cream
an adjustable-blade slicer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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