You may also like
Categories:
peppercorn tenderloin olive oil crimini beef broth cognac whipping cream mustard egg noodles fresh Italian parsley
Viewed: 38 - Published at: 2 years agoIngredients
- 1 tablespoon coarsely ground peppercorn melange* or black pepper
- 3 8-ounce beef tenderloin steaks
- 3 tablespoons olive oil, divided
- 8 ounces crimini (baby bella) mushrooms, halved or quartered if large
- 1 1/4 cups beef broth
- 1 tablespoon Cognac or brandy
- 1/2 cup whipping cream
- 1 tablespoon Dijon mustard
- 1 8.8-ounce package wide egg noodles (such as De Cecco)
- 1/4 cup chopped fresh Italian parsley
Method
- Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; saute until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
- Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
