| Got this from November 2006 Gourmet magazine. It was wonderful. Don't let the quick prep fool you, this is one that can be served at an elegant dinner party and really isn't a last-minute burdon.
The only changes I made was to slice the steak for serving, and used whole-wheat eggless noodles.
I used 3 nice-sized filets for 3 people (2 men and me) and there was one steak for leftovers.
We're saucy folks, so I will double the sauce next time.
FILET MIGNON WITH STROGANOV SAUCE
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.
Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.
Makes 4 servings.
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