Ingredients
- 1 pound filet mignon or mignon tips (reduce 2 inch lengthy and 1/4 inch wide)
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 pound mushrooms, domestic or wild, caps only thinly sliced
- 1/2 cup beef broth
- 1 tablespoons Dijon mustard
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons flour
- two tablespoons minced fresh dill
- two tablespoons minced parsley
- Salt and freshly grounded pepper
- 8 ounces medium egg noodles, cooked
Directions
Heat large non-stick skillet over high temperature and sear meat on every side, for 1 minute. Operate in small batches so meat doesn't produce liquid. Remove to some plate. Inside a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about twenty minutes. Although this is cooking, blend broth, mustard, heavy cream and sour cream together. Lower heat, add flour and prepare stirring for any minute. Whisk in fluids, and then any meat juices and simmer, without boiling until sauce thickens, about a few minutes. Return meat to sauce as well as heat, without boiling until meat is warmed through. Season to taste with pepper and salt stir in dill and parsley and spoon over noodles.
Recipe thanks to Michele Urvater
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