FILET MIGNON STROGANOFF FOR 2

Filet Mignon Stroganoff For 2 image

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories Beef

Number Of Ingredients 14

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8 ounce(s) cremini mushrooms, quartered
1 - 8 oz - filet mignon, 2" thick, halved crosswise
- salt & pepper, to taste
1 1/2 teaspoon(s) vegetable oil
1 large onion, chopped fine
2 teaspoon(s) all purpose flour
1 teaspoon(s) tomato paste
1 can(s) beef broth, reduced sodium
3 tablespoon(s) brandy
1 teaspoon(s) soy sauce, reduced sodium
1 teaspoon(s) dijon mustard
2 cup(s) egg noodles
1/2 cup(s) sour cream, fat-free
1 tablespoon(s) chives, dried

Steps:

Microwave mushrooms in covered bowl until volume had decreased by 1/2 & liquid is gone, about 4 minutes. Drain mushrooms & set aside.
Pat steaks dry with paper towels & sprinkle with salt & pepper. Heat oil in a skillet over medium heat until smoking. Cook steak halves until well browned on both sides, about 8 - 10 minutes. Transfer meat to a plate.
Add mushrooms & onion to same empty skillet & cook until brown, 6 - 8 minutes. Stir in flour & paste & cook, 1 minute. Whisk in broth, brandy, soy sauce, mustard & 1/4 tsp pepper & bring to simmer, scraping up any browned bits from bottom of skillet. Add noodles & bring to boil. Cover, reduce heat to medium low & simmer, stirring occasionally, until noodles are tender & sauce is thickened, 8 - 10 minutes.
Meanwhile, slice steak halves against the grain into 1/4" thick pieces. Stir meat & any juices accumulated into noodles & cover until warmed through, about 1 minute. Turn off heat, stir in sour cream, chives & season with salt & pepper.