Filet Mignon with Stroganov Sauce
Tender beef tenderloin steaks served with a rich mushroom and sour cream sauce over egg noodles. This elegant dish combines the classic flavors of beef stroganoff with perfectly cooked filet mignon.
Ingredients
- •6 oz dried egg noodles
- •1 medium onion
- •2 tablespoons vegetable oil
- •4 piece beef tenderloin steaks
- •1¼ teaspoons salt
- •¾ teaspoon black pepper
- •2 cloves garlic
- •½ lb white mushrooms
- •¼ cup brandy
- •¾ cup reduced-sodium beef broth
- •2 tablespoons Worcestershire sauce
- •¾ cup sour cream
- •1 piece adjustable-blade slicer
Cooking Instructions
- 1.
Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander.
10 min
- 2.
Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs.
8 min
- 3.
Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
7 min
- 4.
Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
5 min
- 5.
Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
2 min