filet mignon with stroganov sauce

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Servs: 4   Prep:

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  • add   2 tablespoons Worcestershire sauce
  • add   2 tablespoons vegetable oil
  • add   3/4 cup sour cream
  • add   3/4 teaspoon black pepper
  • add   6 oz dried egg noodles
  • add   3/4 cup reduced-sodium beef broth
  • add   4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
  • add   1/4 cup brandy
  • add   2 garlic cloves, thinly sliced
  • add   1 1/4 teaspoons salt
  • add   Special equipment: an adjustable-blade slicer
  • add   1 medium onion, halved lengthwise
  • add   1/2 lb sliced white mushrooms

Instructions

  1. Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander.
  2. Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking.
  3. While oil heats, pat steaks dry. Sprinkle
  4. 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about
  5. 6 minutes total for medium-rare. Transfer to a plate with tongs.
  6. 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. 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.
  8. Remove from heat and stir in sour cream.
  9. Toss noodles with some of sauce and serve remaining sauce over steaks.