Yield: 4 servings
* 1 1/2 pounds beef tenderloin fillet
* Salt and pepper
* 3 tablespoons butter, divided
* 2 tablespoons all-purpose flour
* 2 cups beef consomme, available on soup aisle
* 2 teaspoons prepared Dijon style mustard
* 1/4 cup sour cream, eyeball it
* 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of
the pan in a slow stream
* 1/2 small onion, sliced
* 1/3 cup coarsely chopped cornichons
* 1 pound extra wide egg noodles, cooked to package directions
* Chopped parsley leaves, garnish
* Thickly sliced pumpernickel bread, optional
Slice meat into 1/2-thick by 2 -inch long very thin strips and season
with salt and pepper. Set in freezer.
Heat a skillet over medium heat. Melt 2 tablespoons butter and cook
with flour 1 minute. Whisk in consomme. Thicken 1 minute. Stir in
mustard and sour cream, thicken 2 to 3 minutes. Remove from heat and
season sauce with salt and pepper.
Heat a second skillet over high heat. Add 1 tablespoon oil and 1
tablespoon butter, then add the meat and onion and cook over high heat
until brown on both sides, 3 to 4 minutes total. Then add the chopped
cornichons and stir to combine.
Arrange meat on a bed of egg noodles and top with Stroganoff sauce and
parsley. Serve with thickly sliced pumpernickel bread.