| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pound filet mignon or mignon tips (cut into 2-inch long and 1/4-inch wide)
- 3 tablespoons butter
- 1 small onion, finely chopped
- 1 pound mushrooms, domestic or wild, caps only thinly sliced
- 1/2 cup beef broth
- 1 tablespoons Dijon mustard
- 1/4 cup heavy cream
- 1/2 cup sour cream
- 2 teaspoons flour
- 2 tablespoons minced fresh dill
- 2 tablespoons minced parsley
- Salt and freshly grounded black pepper
- Salt and freshly grounded black pepper
- 8 ounces medium egg noodles, cooked
Instructions
- Heat large non-stick skillet over high heat and sear meat on all sides, for about a minute. Work in small batches so meat does not give off liquid. Remove to a plate. In a clean wide skillet, heat butter. Sweat onions and add mushrooms and saute over until deep golden, about 20 minutes. While this is cooking, blend broth, mustard, heavy cream and sour cream together. 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 until meat is warmed through. Season to taste with salt and pepper; stir in dill and parsley and spoon over noodles.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 43 g |
| Saturated Fat | 21 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 36 g |
| Cholesterol | 202 mg |
| Sodium | 913 mg |
Reviews
Way to much Dijon mustard for my family. But a good base recipe to tweak.
Really good. Lightly floured steak before cooking, added thyme to the mushrooms after water evaporated, and TB brandy to sauce.
Very good! Will definitely make again.
Great recipe. My picky family loves this. Very easy to make.
Delicious! Like Suzanne R., I added sherry. superb recipe.
This recipe is wonderful. I don’t like dill of Dijon so I left them out. I did add 1/2 cup of sherry after the onion and mushrooms cooked for a while. Definitely double the sauce!
I’m in agreement with some of the commenters, I had to add a dash of Pinot to the recipe, this is a great recipe by the way.
Made this for dinner tonight for my boyfriend and his mother, and everyone loved it! I added a touch cooking sherry to the pan before the butter (as per the below comments), and I also added a clove of fresh (finely chopped) garlic in with the onion. When adding the juices from the beef pan, I heated up a tiny bit of beef broth in it to make sure I got everything. I also used slightly less dijon and dill than the recipe asked for (again, as per the comments below). I will definitely be cooking this again, very soon!
Delicious!!! My husband said he wants this every year for his birthday! I altered it a bit after reading other reviews. I also added sherry and garlic with the butter and onions.
Delicious! I followed the recipe exactly for a few changes based on others reviews. I swirled some sherry into the pan prior to the butter and let it cook down a bit. I added a teaspoon of minced garlic to the onions and mushrooms. I only used 1 tablespoon of Dijon mustard. I suggest tasting the liquid before adding more mustard, just in case. Oh and I doubled the sauce because I added 1-1/2 lbs of chicken breast strips to the beef tenderloin (my husband doesn’t eat beef but my boys love it). It was so good!