Smoked Stroganoff Tartine by @dennistheprescott

1h30
Hard

2 servings

🥩

900 g

Ribeye Steak

🫗

30 ml

Neutral Oil

🧈

28 g

Butter

🧅

150 g

Onion

🌿

6 g

Fresh Thyme Leaves

🧄

12 g

Garlic Cloves

🫑

2 g

Smoked Paprika

🍄

500 g

Button Mushrooms

🌾

24 g

All-purpose Flour

🥃

60 ml

Brandy

🍲

480 ml

Beef Broth

🟡

15 ml

Dijon Mustard

🍶

10 ml

Worcestershire Sauce

🥛

240 ml

Full Fat Sour Cream

🌱

9 g

Chives

🧂

9 g

Sea Salt

🌶️

2 g

Black Pepper

🍞

240 g

Bread

🍋

120 g

Lemon

Preparation Steps

  1. Step 1/24

    Preheat the pellet grill to 185°F (85°C) and enable the Super Smoke setting if available.

  2. Step 2/24

    Season both ribeye steaks with about 1 teaspoon sea salt and 1/2 teaspoon cracked black pepper.

    ribeye steak
    sea salt
    cracked black pepper
    🪵cutting board

  3. Step 3/24

    Smoke the seasoned ribeye steaks at 185°F (85°C) for 45 to 60 minutes.

    ribeye steak
    🥢tongs

  4. Step 4/24

    Remove the smoked steaks from the grill and rest them on the cutting board.

    ribeye steak
    🥢tongs
    🪵cutting board

  5. Step 5/24

    Heat the large skillet over medium heat and add 2 tablespoons neutral oil.

    neutral oil
    🍳large skillet
    🥄measuring spoons

  6. Step 6/24

    Sear the smoked ribeye steaks for 2 minutes per side until browned.

    ribeye steak
    🍳large skillet
    🥢tongs

  7. Step 7/24

    Slice the seared ribeye steaks into thin strips and set them aside.

    ribeye steak
    🔪chef's knife
    🪵cutting board

  8. Step 8/24

    Melt 2 tablespoons butter in the same skillet over medium heat.

    butter
    🍳large skillet
    🥄wooden spoon

  9. Step 9/24

    Add the thinly sliced onion with a pinch of sea salt and cook for 5 to 6 minutes until translucent.

    onion
    sea salt
    🍳large skillet
    🥄wooden spoon

  10. Step 10/24

    Add fresh thyme leaves, minced garlic, and smoked paprika to the skillet.

    fresh thyme leaves
    garlic
    smoked paprika
    🍳large skillet
    🥄wooden spoon

  11. Step 11/24

    Cook the aromatics for 2 minutes, stirring frequently to prevent the garlic from burning.

    🍳large skillet
    🥄wooden spoon

  12. Step 12/24

    Add 500 g button mushrooms and cook for 2 minutes until they begin to soften.

    button mushrooms
    🍳large skillet
    🥄wooden spoon

  13. Step 13/24

    Sprinkle 3 tablespoons all-purpose flour over the vegetables and toss until evenly coated.

    all-purpose flour
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  14. Step 14/24

    Pour in 1/4 cup brandy and scrape up any browned bits from the bottom of the skillet.

    brandy
    🍳large skillet
    🥄wooden spoon
    🥛measuring cup

  15. Step 15/24

    Simmer the brandy until it is almost completely reduced.

    🍳large skillet
    🥄wooden spoon

  16. Step 16/24

    Pour in 2 cups beef broth and bring the sauce to a gentle simmer.

    beef broth
    🍳large skillet
    🥄wooden spoon
    🥛measuring cup

  17. Step 17/24

    Cook the sauce until thickened enough to coat the back of a spoon, about 8 to 10 minutes.

    🍳large skillet
    🥄wooden spoon

  18. Step 18/24

    Stir Dijon mustard, Worcestershire sauce, and 1/2 cup full-fat sour cream into the thickened sauce.

    🟡Dijon mustard
    🍶Worcestershire sauce
    full-fat sour cream
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  19. Step 19/24

    Add the sliced ribeye and remaining cracked black pepper to the stroganoff sauce.

    ribeye steak
    cracked black pepper
    🍳large skillet
    🥄wooden spoon

  20. Step 20/24

    Warm the stroganoff over low heat for 5 minutes, stirring gently until the steak is heated through.

    🍳large skillet
    🥄wooden spoon

  21. Step 21/24

    Toast 4 slices of bread until crisp and golden.

    sliced bread
    🥢tongs

  22. Step 22/24

    Spoon the smoked ribeye stroganoff generously over the toasted bread slices.

    sliced bread
    🍽️serving plates
    🥄wooden spoon

  23. Step 23/24

    Top each tartine with the remaining sour cream and minced chives.

    full-fat sour cream
    chives
    🍽️serving plates
    🥄wooden spoon

  24. Step 24/24

    Finish with cracked black pepper and serve each tartine with lemon wedges.

    cracked black pepper
    lemon
    🍽️serving plates
    🔪chef's knife
    🪵cutting board

Composition

Ingredients

Types

Meat, Fats and Oils, Dairy, Vegetables, Herbs, Spices, Mushrooms, Grains, Baking, Alcohol, Broths and Stocks, Condiments, Seasonings, Fruits

Ingredients

Ribeye steak, Neutral oil, Butter, Onion, Fresh thyme leaves, Garlic cloves, Smoked paprika, Button mushrooms, All-purpose flour, Brandy, Beef broth, Dijon mustard, Worcestershire sauce, Full fat sour cream, Chives, Sea salt, Black pepper, Bread, Lemon

Allergens

Milk, Gluten, Wheat, Alcohol, Mustard, Fish

Dietetics

Dietary regimen

High Protein, Low Carbohydrate

Calories

830 kcal

Macro nutrients

Protein: 49g, Fat: 54g, Saturated Fat: 24g, Carbohydrates: 39g, Fiber: 4g, Sugar: 7g

Nutritional Information

Minerals

Iron: 7.2mg, Calcium: 180mg, Potassium: 1080mg, Sodium: 1490mg, Zinc: 10.1mg

Vitamins

Vitamin B12: 4.5mcg, Vitamin B6: 0.9mg, Vitamin C: 12mg, Vitamin D: 1.2mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 10 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Hard (3/4)

Steps

24 steps

Equipments

Utensils

chef's knife, cutting board, large skillet, tongs, wooden spoon, measuring spoons, measuring cup, serving plates

Appliances

pellet grill, stovetop, toaster

Type

Type

Type Of Dish

Main Course, Open-Faced Sandwich

Occasions

Dinner, Cold Weather Meal, Weekend Cooking, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Russian-Inspired, American Barbecue

Geographic

United States, North America

Various

Aspect

Texture

Creamy, Tender, Juicy, Toasted, Meaty, Silky

Flavors

Smoky, Savory, Rich, Tangy, Earthy, Herbaceous, Umami

Other

Price

High

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep below 90°F (32°C),Discard sooner in hot weather,Do not leave dairy- and meat-based sauce out overnight), fridge : 3 days (Store in an airtight container,Cool leftovers within 2 hours,Store the bread separately to prevent sogginess,Reheat gently until steaming hot), freezer : 2 months (Freeze the stroganoff filling without toasted bread,Use a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat gently because sour cream sauce may separate)