Ingredients

How to make it

  • Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in a single layer and cook just until brown on outside, about 1 minute per side. Transfer to a rimmed baking sheet.
  • Melt 2 T butter in same skillet over med-high heat. Add shallot and saute until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in creme fraiche, sour cream and Dijon mustard. Add meat and any accumulated juices from the baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in tarragon. Season to taste with salt and pepper.
  • Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 t butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce.

Reviews & Comments 5

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    " It was excellent "
    77mini ate it and said...
    Looks yummy. Must have missed this in Bon Appetit...
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    " It was excellent "
    foodspice ate it and said...
    one of my favourites - love it and its the most dish i cook - yours has a good twist with different mushrooms and cognac thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    wynnebaer ate it and said...
    Fantastic!!
    Was this review helpful? Yes Flag
    " It was excellent "
    slogan ate it and said...
    Hey thanks for sharing this one - needed a good stroganoff recipe.......cya
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    " It was excellent "
    chalgal ate it and said...
    Beef stroganoff is one of my favorites and this sounds absolutely delicious! Thanks for sharing.
    Was this review helpful? Yes Flag

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