Alain Ducasse–Style Beef Stroganoff

1️⃣ Prepare the Ingredients

Start by trimming the beef and cutting it into thin, uniform strips, about 1 cm wide and 5 cm long. This ensures quick and even cooking. Peel the onions and shallots, then finely slice them. Clean the mushrooms with a damp cloth and cut them into even slices—not too thin, so they hold their shape during cooking.

2️⃣ Sauté the Aromatics

In a large sauté pan or skillet, melt half of the butter (40 g) over medium heat. Once foaming, add the sliced onions and shallots. Cook them gently for 6 to 8 minutes, stirring regularly, until they become translucent and start to caramelise slightly. This slow cooking brings out their natural sweetness and builds the flavour base of the dish.

3️⃣ Cook the Mushrooms

Add the sliced mushrooms to the pan with the onions and shallots. Stir well and cook over medium-high heat until the mushrooms release their water and begin to turn golden brown, about 6 to 8 minutes. Allow the moisture to fully evaporate so the mushrooms can caramelise slightly, enhancing their earthy taste. Once done, transfer the mixture to a bowl and keep warm.

4️⃣ Sear the Beef

In the same pan, melt the remaining 40 g of butter over high heat. When the butter is hot and lightly browned, add the beef strips in a single layer. Sear quickly—about 1 minute per side—so the meat stays tender and develops a nice golden crust. Work in batches if needed to avoid overcrowding the pan, which would cause the beef to steam instead of brown.

5️⃣ Finish the Dish