Filet Mignon With Stroganov Sauce

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Gourmet november 2006

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Steps

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Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.

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Drain in a colander.

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Meanwhile , thinly slice onion using slicer.

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Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking.

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While oil heats , pat steaks dry.

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Sprinkle 3 / 4 teaspoon salt and 1 / 4 teaspoon pepper on steaks , then add to skillet and saut , turning over once with tongs , about 6 minutes total for medium-rare.

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Transfer to a plate with tongs.

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Add onion , garlic , and remaining 1 / 2 teaspoon salt and 1 / 2 teaspoon pepper to oil in skillet and saut , scraping up any brown bits with a wooden spoon , until onion begins to brown , about 3 minutes.

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Add mushrooms and saut , stirring occasionally , until liquid given off by mushrooms is evaporated , about 4 minutes.

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Add brandy and boil until evaporated , about 1 minute.

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Add broth and worcestershire sauce , then cover and cook until onion is softened , about 4 minutes.

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Remove from heat and stir in sour cream.

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Toss nood.

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Ingredients

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egg noodles, onion, vegetable oil, beef tenderloin steaks, salt, black pepper, garlic cloves, white mushroom, brandy, reduced-sodium beef broth, worcestershire sauce, sour cream