Gourmet November 2006
Make and share this Filet Mignon With Stroganov Sauce recipe from Food.com.
- 6 ounces egg noodles, uncooked
- 1 medium onion, halved lengthwise
- 2 tablespoons vegetable oil
- 4 beef tenderloin steaks, 1 1/4-inch-thick (filets mignons)
- 1 1⁄4 teaspoons salt
- 3⁄4 teaspoon black pepper
- 2 garlic cloves, thinly sliced
- 1⁄2 lb sliced white mushroom
- 1⁄4 cup brandy
- 3⁄4 cup reduced-sodium beef broth
- 2 tablespoons Worcestershire sauce
- 3⁄4 cup sour cream
- Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.
- Drain in a colander.
- 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.
- 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.
- 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.
- Remove from heat and stir in sour cream.
- Toss noodles with some of sauce and serve remaining sauce over steaks.