Peppered Beef Stroganoff
A luxurious dish of tender beef tenderloin steaks coated in peppercorn melange, served with crimini mushrooms in a rich Cognac cream sauce over egg noodles. This elegant version of the classic stroganoff is finished with fresh parsley.
Ingredients
- •1 tablespoon coarsely ground peppercorn melange* or black pepper
- •3 piece 8-ounce beef tenderloin steaks
- •3 tablespoons olive oil, divided
- •8 ounces crimini (baby bella) mushrooms, halved or quartered if large
- •1¼ cups beef broth
- •1 tablespoon Cognac or brandy
- •½ cup whipping cream
- •1 tablespoon Dijon mustard
- •1 package 8.8-ounce package wide egg noodles (such as De Cecco)
- •¼ cup chopped fresh Italian parsley
- •* A mixture of black
- •pink
- •green
- •and white peppercorns; available at many supermarkets.
Cooking Instructions
- 1.
Sprinkle pepper melange 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; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
15 min
- 2.
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.
12 min
