Beef Stroganoff and Potato Wedges Ingredients - 4 yellow potatoes - 1 yellow onion - 6 oz white mushrooms - 4 filet mignon cuts - 1/4 cup red wine - 1 tsp mustard - 2 tbsp tomato paste - 1 tbsp Worcestershire sauce - 1 cup heavy cream - Salt and pepper to taste - Favorite dry rub - Olive oil - Butter #### Instructions 1. **Potato Wedges:** - Preheat your oven to 425°F (220°C). - Peel and slice the potatoes into wedges. - Toss the potato wedges in a bowl with olive oil and your favorite dry rub. - Spread the wedges on a baking sheet and bake for about 25 minutes or until golden and crispy. 2. **Beef Stroganoff:** - Heat a skillet over medium-high heat and melt a tablespoon of butter. Add a drizzle of olive oil to prevent the butter from burning. - Season the filet mignon cuts with salt. - Add the seasoned filet mignon to the hot skillet and cook for about 3 minutes on each side for medium-rare. Adjust the time according to your preferred doneness. Set the beef aside to rest. - In the same skillet, add another tablespoon of butter if needed. Mince the onion and slice the mushrooms, then add them to the skillet. - Cook until the mushrooms are tender and the onions are caramelized. - Add the tomato paste, mustard, Worcestershire sauce, and red wine to the skillet. Stir well and let it cook for a few minutes until the sauce slightly thickens. - Turn off the heat and stir in the heavy cream. 3. **Serving:** - Slice the rested filet mignon into strips. - Place the beef slices on a plate and pour the creamy mushroom sauce over the top. - Serve with a side of the crispy potato wedges. Enjoy your Beef Stroganoff with Potato Wedges! #knives #knivesset #saveur #saveurselections #theurbanbrie #recipes #recipesharing #socialcat #paidcollaboration - @the_urban_brie