- 2 1/2 lb beef tenderloin (can be less). Well trimmed, meat cut into 2x1x1/2 inch strips
- 2 Tablespoons vegetable oil
- 6 Tablespoons (3/4 stick) butter
- 1/2 up finely chopped shallots
- 1 lb small button mushrooms, thickly sliced (can be more)
- 1 cup canned beef broth
- 2 Tablespoons Cognac
- 3/4 cup crème fraîche or whipping cream
- 1 Tbsp Dijon mustard
- 1 Tbsp chopped fresh dill
- 12 oz wide egg noodles
- 1 Tbsp paprika
- Pat meat dry with paper towles; sprinkle with salt & pepper; Heat oil in heavy large skillet until very hot; working in batches, add meat in single layer and cook just until brown on outside, about 1 min per side; Transfer to rimmed baking sheet
- Melt 2 Tbsp butter in same skillet over medium-high heat. Add chopped shallots and sauté until tener, scraping up bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac,. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumul;ated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
- Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 Tbsp butter and toss to coat. Season with salt and pepper.
- Divide noodelsa mong plates, top with beef and sauce. Sprinkle generously with paprika.