- 1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
- 2 tablespoons vegetable oil
- 6 tablespoons (3/4 stick) butter
- 1/4 cup finely chopped shallots
- 1 pound small button mushrooms, thickly sliced
- 1 cup white wine
- 1 cup beef broth
- 2 tablespoons Cognac and/or Brandy
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon tomato paste
- 1 tablespoon paprika
- ¼ cup sour cream
- 12 ounces wide egg noodles (Parmesan cheese, minced parsley and butter to toss with egg noodles)
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 Dijon mustard, tomato paste and paprika. Add heavy cream. 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. Season to taste with salt and pepper. Add sour cream just before ready to serve.
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. Add Parmesan cheese and chopped parsley. Divide noodles among plates. Top with beef and sauce.
