Stephen Lazar – VP of Sales
Makes 4 servings
1 2 1/2-pound piece beef tenderloin ( mix of tips and filet), well
trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
8 tablespoons (1 stick) butter
1/4 cup finely chopped shallots
1 pound mixed mushrooms thickly sliced to include
• Crimini mushrooms
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème Fraîche
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy
large skillet over high heat until very hot. Working in batches, add meat in single
layer and cook just until brown on outside, about 1 minute per side. Transfer to
rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped
shallots and sauté until tender, scraping up browned 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 accumulated 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 tablespoons butter and toss to
coat. Season with salt and pepper. Divide noodles among plates. Top with beef
and sauce. Sprinkle generously with paprika.