Ingredients:
6 ounces dried egg noodles
1 medium onion, halved lengthwise
2 tablespoons vegetable oil
4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
1 1/4 teaspoons salt
3/4 teaspoon black pepper
2 cloves garlic, thinly sliced
1/2 pound sliced white mushrooms
1/4 cup brandy
3/4 cup reduced-sodium beef broth
2 tablespoons Worcestershire sauce
3/4 cup sour cream
Method:
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 saute, 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 saute, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and saute, 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.
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