 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This is a clever combination of steak au poivre and Stroganoff. Ingredients:
1 tablespoon coarsely ground peppercorn melange* or black pepper |
3 8-ounce beef tenderloin steaks |
3 tablespoons olive oil, divided |
8 ounces crimini (baby bella) mushrooms, halved or quartered if large |
1 1/4 cups beef broth |
1 tablespoon cognac or brandy |
1/2 cup whipping cream |
1 tablespoon dijon mustard |
1 8.8-ounce package wide egg noodles (such as de cecco) |
1/4 cup chopped fresh italian parsley |
Directions:
1. Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
2. Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
|
|