Like most Americanized dishes, this can be made many different
ways. I've settled on this version and it is really good.
Preparation Time: 1 hour Serving Size: 4
- 1/2 to 3/4 pounds beef filet (8 to 12 ounces) cut into
2x1x1/2 inch strips
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter, divided
- 2 large shallots, minced (1/2 to 3/4 cup)
- 24 ounces cremini mushrooms, sliced
- 1 cup beef stock
- 2 tablespoons Courvoisier
- 8 ounces sour cream, room temperature
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill, chopped
- 6 ounces egg noodles
- 1 tablespoon paprika
|Click on picture for more images.
Pat meat strips dry with paper towels and sprinkle with kosher
salt and fresh cracked black pepper to taste. Heat oil over
high heat in a large sauté pan until just starting to
smoke. In single layers, quickly cook meat about 1 minute per
side to brown and create fond. Transfer meat to baking sheet
and cover with foil. Remove the pan from the heat and let cool
Add pan back on the burner over medium heat. Add 2 tablespoons
butter and melt. Add shallots and sauté until tender, scraping
up the fond, about 2 minutes. Add the mushrooms and salt and
pepper to taste. Sauté until liquid starts to evaporate, about
10 minutes. Add beef stock and simmer until liquid starts to
thicken, about 15 minutes while preparing the egg noodles.
Cook egg noodles in salted water until al dente. Drain and
place in a bowl with remaining 2 tablespoons of butter and stir.
Back in the sauté pan with the mushrooms, add Courvoisier
and stir. Turn heat to low. Stir in sour cream and Dijon mustard.
Add meat and simmer about 2 minutes to just warm the meat, leaving
it medium rare. Remove from heat and stir in fresh dill. Serve
over cooked noodles and sprinkle generously with paprika.