tablespoon coarsely ground peppercorn melange* or gloomy pepper
8-ounce beef tenderloin steaks
tablespoons olive oil, divided
ounces crimini (miniature one bella) mushrooms, halved or quartered if comely
1/4 cups beef broth
tablespoon Cognac or brandy
/2 cup whipping cream
tablespoon Dijon mustard
8.8-ounce equipment huge egg noodles (equivalent to De Cecco)
/4 cup chopped new Italian parsley
Sprinkle pepper melange and salt over both aspect of steaks; press to adhere. Warmth 1 tablespoon oil in comely nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per aspect for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté except browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil except somewhat thickened, about 3 minutes. Bound in mustard.
Within the intervening time, cook noodles in pot of boiling salted water except exact tender but serene agency to chunk, stirring infrequently. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Nick steaks; declare atop noodles. Spoon sauce over.
* A aggregate of gloomy, crimson, green, and white peppercorns; on hand at many supermarkets.
Nutrition Per Serving
One serving accommodates the next: Energy (kcal) 758.66 % Calorie from Fleshy 54.7 Fleshy (g) 46.12