- 4
Ingredients
- 1-1/2 lbs sirloin steak tips (I substituted 3-lbs of beef tenderloin)
- 10 oz. white mushrooms, quartered
- Ground black pepper
- 4 tablespoon vegetable oil
- 1 medium onion, minced
- Table salt
- 2 tbsp. flour
- 1/3 cup plus 1 tablespoon brandy
- 2/3 cup sour cream
- 2 tsp. lemon juice
- 6 ounces of wide egg noodles
Preparation
Step 1
Trimming away any excess fat from steak tips and slice with the grain into 4 equal pieces.
Poke each piece of steak with the tines of a fork 10 to 12 times. Place beef in Pyrex baking dish and rub both sides with 2 T. oil.
Fill a large pot of water and bring to a boil. This will be used to cook the egg noodles only you have obtained a rolling boil.
Use a paper towel to pat the steak pieces dry and season with 1/2 teaspoon of ground pepper. Heat 2 tablespoons of oil in a regular (not non-stick) 12″ skillet over medium-high heat. When the oil is just beginning to smoke, cook steak pieces for 9 minutes until it is browned on all sides. You should reduce the heat if the fond begins to burn. Check the beef’s internal temperature according to your desired degree of doneness. Chris Kimball likes medium rare; which is 125 to 130 degrees. I cooked until 140-degrees. Move meat to large plate and let rest while cooking sauce.
Add mushrooms, diced onion, and 1/2 teaspoon salt to the now empty skillet. Cook for 7 to 8 minutes until vegetables begin to brown. The moisture from the onions will begin to deglaze the pan.
Add 8-ounces egg noodles to boiling water, and boil for time recommended on the package.
Sprinkle flour into skillet. Cook for 1 minute, stirring to coat the onions and mushrooms. Add in 1/3 cup brandy, and beef broth. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. Bring the sauce up to a simmer, then reduce the heat to medium. Cook for 5 minutes to slightly reduce and thicken the sauce.
Meanwhile, slice the steak across grain into slices that are 1/4″-thick and about 2″ long. Stir meat and any accumulated juices into sauce. Cook for 2 minutes to warm the beef through. Remove pan from the burner and let cool (the bubbles will subside), then add 1/2-cup sour cream and lemon juice. Stir until you obtain a uniform color and adjust salt and pepper to taste.
Serve over buttered egg noodles.