Active Time

　　10 min

　　Total Time

　　30 min

　　We couldn't improve much on traditional beef Stroganov, but we did decide to trade up: The usual small tenderloin pieces are replaced by whole steaks, which make for a more striking presentation on the plate.

　　

Ingredients

Makes 4 servings

　　6 oz 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 garlic cloves, thinly sliced

　　1/2 lb sliced white mushrooms

　　1/4 cup brandy

　　3/4 cup reduced-sodium beef broth

　　2 tablespoons Worcestershire sauce

　　3/4 cup sour cream

　　

Special Equipment

an adjustable-blade slicer

　　

Step 1

Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander.

　　

Step 2

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 sauté, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs.

　　

Step 3

Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.

　　

Step 4

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.

　　

Step 5

Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.