Filet Mignon With Stroganov Sauce

Total Time
10 mins
20 mins

Gourmet November 2006

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  1. Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.
  2. Drain in a colander.
  3. Meanwhile, thinly slice onion using slicer.
  4. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking.
  5. While oil heats, pat steaks dry.
  6. 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.
  7. Transfer to a plate with tongs.
  8. 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.
  9. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
  10. Add brandy and boil until evaporated, about 1 minute.
  11. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
  12. Remove from heat and stir in sour cream.
  13. Toss noodles with some of sauce and serve remaining sauce over steaks.