Beef Stroganoff with Oyster Mushrooms and Lump Crabmeat from LA Tech College


16 oz. tenderloin beef tips
2 oz. butter
1 oz. Dijon mustard
4 oz. oyster mushrooms
6 oz. lump crab meat
1 oz. White wine dry
1 oz. brandy
3 Tbsp. demi glace
1/2 cup of heavy cream
salt and pepper to taste
chopped parsley to decorate
angel hair pasta, cooked


  • In a saute pan, melt butter and saute the beef tips to desired doneness (reserve).
  • Add mushrooms mixed with the mustard and saute until done.
  • Deglaze the pan with the white wine and the brandy, add the demi glace and the cream - bring to a simmer.
  • Add the lump crabmeat, making sure not to break the lumps
  • Serve on a plate with the pasta in the middle.
  • Place the tenderloin tips around and top the tips with the sauce, mushrooms, and crabmeat.
  • Decorate with the parsley and serve immediately.