Filet Mignon with Stroganov Sauce

Ingredients for Filet Mignon with Stroganov Sauce

• 170g dried egg noodles

• 1 medium onion, halved lengthwise

• 2 matskedar vegetabilisk olja

• 4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)

• 1 1/4 teaspoons salt

• 3/4 teaspoons black pepper

• 2 vitlöksklyftor, tunt skivade

• 230g sliced white mushrooms

• 60ml brandy

• 180ml reduced-sodium beef broth

• 2 tablespoons Worcestershire sauce

• 180ml soured cream

• an adjustable-blade slicer

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 teaspoons salt and 1/4 teaspoons 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 teaspoons salt and 1/2 teaspoons 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 soured cream. Toss noodles with some of sauce and serve remaining sauce over steaks.

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