Description
Gourmet november 2006
Ingredients
- Egg Noodles
- Onion
- Vegetable Oil
- Beef Tenderloin Steaks
- Salt
- Black Pepper
- Garlic Cloves
- White Mushroom
- Brandy
- Reduced-sodium Beef Broth
- Worcestershire Sauce
- Sour Cream
Instructions
- 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 saut, 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 saut, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes
- Add mushrooms and saut, 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