- 2
Ingredients
- 8 ounces white mushrooms, trimmed and quartered
- 1 (8-ounce) center-cut filet mignon, halved crosswise
- Salt and pepper
- 1 1/2 teaspoons vegetable oil
- 1 small onion, chopped fine
- 2 teaspoons all-purpose flour
- 1 teaspoon tomato paste
- 1 1/4 cups beef broth
- 3 teaspoons brandy
- 1 teaspoon soy sauce
- 1 teaspoon Dijon mustard
- 3 ounces (2 cups) wide egg noodles
- 1/4 cup sour cream
- 1 tablespoon chopped fresh chives
Preparation
Step 1
1. Microwave mushrooms in covered bowl until volume has decreased by half and liquid is exuded, about 4 minutes. Drain mushrooms and set aside.
2. Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium heat until just smoking. Cook steaks until well browned on all sides and meat registers 125 degrees, 8 to 10 minutes, reducing heat if fond begins to burn. Transfer meat to plate.
3. Add mushrooms and onion to now-empty skillet and cook until beginning to brown, 6 to 8 minutes. Stir in flour and tomato paste and cook for 1 minute. Whisk in broth, brandy, soy sauce, mustard, and ¼ teaspoon pepper and bring to simmer, scraping up any browned bits. Add noodles and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender and sauce is thickened, 8 to 10 minutes.
4. Meanwhile, slice steaks against grain into ¼-inch-thick pieces. Stir meat and any accumulated juices into noodles and cover until warmed through, about 1 minute. Off heat, stir in sour cream and chives and season with salt and pepper to taste. Serve.