Zürcher Geschnetzeltes with Dairy-Free Cream Sauce and Rösti

Ingredients

• 1.5 lbs Beef tenderloin
• 8 oz Cremini mushrooms
• 1 medium Yellow onion
• 1/2 cup Dry white wine
• 1 cup Cashews
• 2 tbsp Nutritional yeast
• 1 tsp Lemon juice
• 1 cup Vegetable broth
• 1.5 lbs Potato
• 3 tbsp Olive oil
• 1/4 cup Fresh parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 1 cup of cashews in a heatproof bowl and cover with boiling water. Let soak for at least 30 minutes. After soaking, drain the cashews and rinse them well.
2. 2Cut the 1.5 lbs of beef tenderloin into thin strips, about 1/4-inch thick. Season the beef strips evenly with the 1/2 tsp of salt and the 1/4 tsp of black pepper.
3. 3Peel the 1.5 lbs of potatoes and grate them coarsely using a box grater or food processor. Squeeze out any excess moisture from the grated potatoes using your hands or a clean kitchen towel.
4. 4Heat 1 tbsp of olive oil in a large skillet (about 10-12 inches) over medium-high heat (400°F / 200°C). Add the grated potatoes to the hot skillet, spreading them into an even layer. Cook for 8-10 minutes, undisturbed, until the bottom is golden brown and crispy. Carefully flip the potato mixture and cook for another 8-10 minutes until the other side is also golden brown and crispy. Transfer the potato rösti to a plate and set aside.
5. 5In the same skillet, heat 1 tbsp of olive oil over medium-high heat (400°F / 200°C). Add the seasoned beef strips in a single layer (cook in batches if necessary to avoid crowding the pan). Sear the beef for 1-2 minutes per side until browned. Remove the seared beef from the skillet and set aside on a clean plate.
6. 6Add the remaining 1 tbsp of olive oil to the skillet over medium heat (350°F / 175°C). Add the 1 medium yellow onion, finely chopped, and the 8 oz of cremini mushrooms, sliced. Cook, stirring occasionally, for 5-7 minutes until the onion is softened and translucent and the mushrooms have released their liquid and started to brown.
7. 7Pour the 1/2 cup of dry white wine into the skillet with the onions and mushrooms. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, for 2-3 minutes.
8. 8While the wine reduces, combine the soaked and drained 1 cup of cashews, 2 tbsp of nutritional yeast, 1 tsp of lemon juice, and 1 cup of vegetable broth in a blender. Blend on high speed until completely smooth and creamy. This should take about 1-2 minutes.
9. 9Pour the blended cashew cream sauce into the skillet with the onions and mushrooms. Stir to combine and bring the sauce to a gentle simmer over medium heat (350°F / 175°C). Cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
10. 10Return the seared beef strips to the skillet with the cashew cream sauce. Stir everything together and cook for 2-3 minutes more, just until the beef is heated through. Be careful not to overcook the beef.
11. 11Serve the Zürcher Geschnetzeltes immediately spooned over the crispy potato rösti. Garnish generously with the 1/4 cup of fresh parsley, chopped.

Substitutions

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