Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________
This is a blog of my journey to change my life.
2.5 lb beef tenderloin, well trimmed, cut into 2” x 1” x 2” strips 4 tbsp vegetable oil 1 stick of butter 1/2 cup shallots, finely chopped 2 lbs mushrooms, sliced thickly 2 cups beef stock 4 tbsp brandy 1.5 cups heavy whipping cream 2 tbsp dijon mustard 1 tsbp fresh dill, chopped 1 lb wide egg noodles 1 tbsp paprika Salt and Pepper to taste
Pat meat dry with paper towels, then sprinkle with salt and paper.
Heat large, heavy skillet over high heat, then add meat in a single layer (in batches, if necessary) and cook the meat just begins to brown on the outside, about one minute per side. Then transfer to a baking sheet.
Melt 4 tbsp of butter in the same pan over medium-high heat and add the shallots, sauteing until tender (about 2 minutes). Add the mushrooms and sprinkle with pepper, then saute for about 10 minutes.
Add the beef stock and brandy and simmer until the liquid reduces and just covers the mushrooms, about 14 minutes.
Stir in the heavy cream and mustard. Add the meat and any juices that may have dripped off into the baking pan. Simmer over medium-high heat for 3-4 minutes, then stir in the dill and add salt and pepper to taste.
Meanwhile, cook the noodles in salted water and drain, pouring the pasta in a serving bowl. Add the rest of the butter and toss to coat. Season with salt and pepper, then pour the beef mixture on top. Sprinkle with paprika and serve.