Beef Stroganoff with Peppered Spaetzle

Ingredients

• 2 tablespoons unsalted butter
• 3 tablespoons olive oil
• 2 tablespoons truffle oil
• ¾ cup grapeseed oil
• ½ cup beef stock
• 6 tablespoons sherry vinegar
• 4 sprigs fresh thyme
• + 18 more ingredients
• • 4 cups all-purpose flour
  • 1 shallot
  • 3 cups black trumpet, portobello, or cremini mushrooms
  • 3 tablespoons olive oil
  • 1 tablespoon freshly ground black pepper, plus more to taste
  • ½ cup crème frache
  • 2 large eggs
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon kosher salt
  • ½ cup sherry vinegar
  • 1 cup sugar
  • 10 shallots
  • 2 tablespoons unsalted butter
  • ½ cup fresh dill
  • 5 cloves garlic
  • Blender; spaetzlemaker, food mill, or colander (If using a colander to make the spaetzle, you'll need two-one to make the spaetzle and one to drain it.)
  • 4 1-inch thick beef tenderloin steaks
  • 1 cup sour cream

In a medium, deep sauté pan over moderate heat, melt the butter. Add the shallot rings and sauté until translucent, about 8 minutes. Add the sugar and vinegar and continue cooking until amber in color and thickened to the consistency of molasses, about 20 minutes. DO AHEAD: The shallots can be ma...

View full recipe at Epicurious