3½ pound piece beef tenderloin, fat removed, cut into 2×1 inch strips
2 tablespoons olive oil
4 tablespoons (¾ stick) butter
¼ cup finely chopped shallots
1 tablespoon chopped fresh garlic
1 pound small button mushrooms, quartered
1 cup canned beef broth
2 tablespoons Brandy
¾ sour cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh Italian parsley
12 ounces wide egg noodles
1 tablespoon paprika
- Season the sliced meat with salt and fresh cracked black pepper.
- Heat the olive oil in a heavy-bottomed large skillet over high heat until very hot.
- Working in batches, sear the meat until browned on both sides. Transfer to a sheet pan, continuing until all meat is browned.
- Melt 2 tablespoons of butter in the same skillet over medium-high heat. Add chopped shallots and sauté until tender, about 2 minutes.
- Add the button mushrooms and the garlic and sauté until liquid evaporates about 10 minutes. Add beef broth, then Brandy, and simmer until liquid thickens and just coats mushrooms, about 12 minutes.
- Stir in sour cream and Dijon mustard until fully incorporated. Add meat and any accumulated juices from the sheet pan and simmer over medium-low heat until meat is heated
through but still medium-rare, about 4 minutes.
- Stir in chopped parsley and season to taste with salt and fresh cracked black pepper.
- While the Stroganoff is cooking, bring a large pot of salted water to a boil and cook the egg noodles until tender, drain.
- Transfer the noodles to a bowl and add the remaining 2 tablespoons of butter and toss to coat.
- Divide the noodles among the plates and top with the beef and sauce, sprinkle generously with paprika, and serve immediately.