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Peppered Beef Stroganoff
Submitted By: The Bon Appétit Test Kitchen
1 tablespoon coarsely ground peppercorn melange* or black pepper
3 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
8 ounces crimini (baby bella) mushrooms, halved or quartered if large
1 1/4 cups beef broth
1 tablespoon Cognac or brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 8.8-ounce package wide egg noodles (such as De Cecco)
1/4 cup chopped fresh Italian parsley
Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
* A mixture of black, pink, green, and white peppercorns; available at many supermarkets.
Pairing: Cote Du Rhone
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