Beef Stroganoff Crepes

From: Executive chef Aron Schwartz, Marina Kitchen, San Diego. Yield: 6 servings.

2 lb. sliced prime flat iron steak, cut ¼” wide, 3” long
10 oz. sliced mushrooms
2 shallots (spring onions, if available)
½ cup sour cream
1 cup white wine
2 Tbsp. Dijon mustard
3 oz. olive oil
3 oz. butter
as needed, all-purpose flour
to taste, salt
to taste, pepper
as needed, crepes

Season beef with salt and pepper; lightly toss in flour. In a large sauté pan, add 1 oz. butter and 2 oz. olive oil. Lightly sauté beef until it’s ¾ cooked. Remove meat from pan. Add remaining butter, oil and mushrooms. Season with salt and pepper. Cook until lightly caramelized. Add mustard and cook; deglaze with white wine. Add beef back to pan and lower temperature. Finish with sour cream and serve.

Note: At Marina Kitchen, Beef Stroganoff is served in a savory crepe.