One of my favorites... rarely do I actually spring for filet (replace with meat of your choice), but if you do you will be rewarded in serious deliciousness...
1 lb filet (cut 2" long and 1/4" wide)
3 T butter
1 small onion, finely choppedd
1 lb mushrooms, thinly sliced
1/2 C beef broth
1 T dijon mustard
1/4 C heavy cream
1/2 C sour cream
2 tsp flour
2 T minced fresh dill
2 T minced fresh parsley
8 oz medium egg noodles
Heat large non-stick skillet over high heat. Sear meat on all sides, set aside.
In a clean wide skillet, heat butter. Sweat onions, add mushrooms and saute until deep golden, about 20 minutes.
While this is cooking combine broth, mustard, heavy cream and sour cream.
Lower heat, add flour and cook stirring for a minute
Whisk in liquids and any meat juices and simmer without boiling until sauce thickens, about 5 minutes.
Return meat to sauce and heat without boiling. Season with salt and pepper.
Stir in dill and parsley and spoon over noodles.
