1-1/2 cups beef broth (low-salt, if canned) or veal stock
1/2 oz. dried porcini mushrooms (about 1/2 cup)
3 Tbs. vegetable oil (not olive oil)
1/4 cup unsalted butter
8 to 10 oz. fresh cremini mushrooms, stems trimmed, caps wiped clean and thickly sliced
1 lb. beef tenderloin, cut into strips about 2 inches long and 1/2 inch wide
Kosher salt and freshly ground black pepper
3 Tbs. all-purpose flour
1 medium onion, thinly sliced
1 Tbs. Dijon mustard
1/2 tsp. Worcestershire sauce
5 Tbs. crme frache

Description

Beef Tenderloin Is Traditional And Works Great For Stroganoff—I Especially Like It Because It's So Tender And Cooks Quickly. But it Isn't Necessarily The Most Flavorful Cut. So, I  Bump Up The Flavors In The Dish by using Earthy, Intense Porcini Mus

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