Substances:
- 1 1/2 kilos beef tenderloin fillet
- Salt and pepper
- 3 tablespoons butter, divided
- 2 tablespoons all-reason flour
- 2 cups beef consomme, accessible on soup aisle
- 2 teaspoons ready Dijon style mustard
- 1/4 cup bitter cream, eyeball it
- 1 tablespoon extra-virgin olive oil or vegetable oil, 1 flip of the pan in a slack stream
- 1/2 tiny onion, sliced
- 1/3 cup coarsely chopped cornichons
- 1 pound extra wide egg noodles, cooked to kit directions
- Chopped parsley leaves, garnish
- Thickly sliced pumpernickel bread, non-compulsory