This recipe is good for company or a nice weekend meal. It’s a little work but worth it.
2 ½ pounds tender beef, cut into strips about 2 inch long and 1 inch wide
2 Tablespoons oil
6 Tablespoons butter
¼ cup finely chopped shallots
1 pound button mushroom, sliced thickly
1 cup canned beef broth
2 Tablespoons Cognac or brandy
¾ cup crème fraiche or whipping cream
1 Tablespoon Dijon mustard
1 Tablespoon chopped fresh dill
12 oz wide egg noodles
Dry the strips of beef with paper towel and sprinkle with salt and pepper. Heat the oil in a heavy large skillet over medium high heat. Add meat in a single layer in the skillet and cook until just brown, about 1 minute per side. Work in batches and transfer to a baking sheet as the beef is cooked.
Melt 2 Tablespoons of the butter in the same skillet over medium-high heat. Add chopped shallots and sauté until tender, about 2 minutes. Add mushrooms and sprinkle with pepper and sauté until liquid evaporates, ~ 10-12 minutes. Add beef broth and Cognac. Simmer until liquid thickens and just coats the mushrooms. Stir in crème fraiche and Dijon mustard. Add the meat and accumulated juices. Simmer over medium-low heat until meat is heated through but still medium rare. Stir in chopped dill and season to taste with salt and pepper.
Cook the noodles in a large pot of boiling salted water about 8 minutes. Drain. Transfer to a bowl. Add remaining 4 Tablespoons butter and toss to coat the noodles. Season with salt and pepper. Place the noodles on the plates and top with beef and sauce.
~ 4 servings