(Steak au poivre stroganoff)
1/2 Tb pepper
12 oz beef tenderloin
1 1/2 Tb olive oil
4 oz baby bella/crimini mshrms
2/3 c beef broth
1/2 Tb brandy
1/4 c whipping cream
1/2 Tb Dijon mustard
1/2 pkg wide egg noodles
1 oz fresh parsley
Cut steaks if necessary. Halve or quarter mushrooms. If using boullion, make beef broth. Chop parsley.
Put pot of water on to boil.
Grind pepper over both sides of steaks, pressing it in.
Heat 1/2 Tb oil in large skillet over med-high. Add steaks and cook at least 4 min (rare) per side.
Meanwhile, when water boils, add noodles.
Transfer steaks to plate and tent w/foil.
Add 1/2 Tb oil to skillet and saute mushrooms until browned, about 4 min.
Add broth and brandy to boil 2 min.
Add cream and boil 3 min. Whisk in mustard.
Drain noodles and return to pot. Toss w/parsley and 1/2 Tb oil. Season w/salt & pepper.
Slice steaks and place on noodles. Spoon sauce over.