Bocuse d’Or–Inspired
Beef Stroganoff
Tenderloin, wild mushrooms, and spinach-ricotta agnolotti in place of the noodles.
An 1870s Odessa staple — beef in a mustard-and-sour-cream sauce — reverse-engineered from a Bocuse d’Or medalist’s elevated take on a reality-TV cook-off. Mushrooms and Dijon carry the sauce, tenderloin stands in for rib cap, and spinach-ricotta agnolotti replace the bread the original dish was served with.
Read the full story — Culinary Telephone TagAgnolotti Pasta
- 1 cup 00 flour, plus more for dusting
- 3 + 1 whole eggs, plus 1 egg yolk
- dash kosher salt
Agnolotti Filling
- 1 cup whole milk ricotta
- ½ cup Parmesan cheese
- 6 oz baby spinach
- 3 cloves garlic, finely diced
- 1 egg yolk
- ⅓ tsp nutmeg
- dash kosher salt
- 1 lemon, zested
Beef & Sear
- 1.5 lbs beef tenderloin or sirloin
- 2 tbsp neutral oil (grapeseed/canola)
- to taste salt and black pepper
Mushroom Cream Sauce
- 1 lb mixed mushrooms, sliced thick
- 1 large sweet onion, diced
- 3 tbsp unsalted butter, divided
- 2 tbsp avocado oil
- 3 cloves garlic, diced
- 1 tbsp flour
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ cup heavy cream
- ⅓ cup sour cream
- 2 tbsp chicken stock*
- 1 tbsp apple cider vinegar*
- 1 tsp thyme
- 1 cup beef stock
*Non-alcoholic replacement for white wine.
Prep the Beef
Pat beef dry, season generously with salt and pepper, and let sit 10 minutes. For sous vide, bag it now and start the bath at 134°F for 2–3 hours — give it a head start on the pasta work. Searing from raw instead? Hold off until Step 7.
Prep the Agnolotti Dough
Make the pasta dough, wrap in plastic, and let rest on the counter for 1 hour.
Mix the Ricotta Filling
While the dough rests, wilt the spinach in a drizzle of olive oil, pat off as much oil as possible, and chill in the freezer. Fold together the remaining filling ingredients, then fold in the spinach once it’s no warmer than room temperature. Set aside.
Roll the Pasta
Divide the dough in half, recovering the second half. Knead the first half briefly and form into a rectangle. Run through the pasta roller on the widest setting, folding and rerolling three times, then step the roller down setting by setting to 3. Around 5–6, lay the sheet on a floured surface, cut in half, and finish rolling each half separately.
Fill the Pasta
Egg-wash the outside edge of each sheet. Pipe small mounds of filling 1 inch from the edge, spaced 1½ inches apart. Fold the sheet over the filling, press to seal, and pinch between mounds to push air pockets out. Cut apart with a pasta cutter, then chill on a floured plate.
Boil the Water
Bring a pot of water to a boil for the agnolotti.
Cook the Beef timing matters
Sous vide: remove from the bag, reserve the rendered liquid, pat dry, and sear both sides in a hot cast iron skillet with neutral oil, 1 minute per side. From raw: sear 2–3 minutes per side, then finish in a 375°F oven to 130°F internal. Either way, rest 10 minutes (it’ll climb to about 134°F). Deglaze the skillet with a splash of beef stock and reserve the fond.
Combine the Sauce Liquids
Whisk together the beef stock, chicken stock, apple cider vinegar, any reserved sous vide liquid, Dijon, and Worcestershire with the pan drippings and fond. Set aside.
Cook the Mushrooms & Build the Roux
Heat olive oil and 2 tbsp butter over medium; add onions and cook 6–8 minutes. Add garlic, cook until fragrant. Raise heat to medium-high, add mushrooms, and cook 7–10 minutes until both mushrooms and onions have rendered their liquid and turned golden. Stir in flour, cook 1 minute, then add the remaining butter to form a roux. Stir in the reserved liquid and bring to a simmer.
Cube the Tenderloin
As the sauce simmers, cut the beef into roughly 1-inch pieces and set aside.
Finish with Cream & Thyme
Reduce heat to low, whisk in the cream, and stir in the thyme.
Cook the Agnolotti
Drop the agnolotti into the boiling water. As they float to the surface, lift them with a spider directly into the mushroom sauce, off heat, and stir to coat.
Plate
Arrange the beef in the center of the plate, surround with agnolotti, and spoon a generous amount of sauce over both — make sure the mushrooms and onions make it on. Finish with a dollop of sour cream over the beef. Serve.