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Peppered Beef Stroganoff

    1 tablespoon coarsely ground black pepper
    3 (8-ounce) beef tenderloin steaks
    3 tablespoons olive oil, divided
    8 ounces crimini 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
    1/4 cup chopped fresh Italian parsley

  Sprinkle ground pepper 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 all.