Serves4
- Active Time:10 min
- Start to Finish:30 min
November 2006
We couldn’t improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate.
-
6
oz
dried egg noodles
-
1
medium onion, halved lengthwise
-
2
tablespoons
vegetable oil
-
4
(1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
-
1 1/4
teaspoons
salt
-
3/4
teaspoon
black pepper
-
2
garlic cloves, thinly sliced
-
1/2
lb
sliced white mushrooms
-
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.
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Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
