Adapted from January 2008 Bon Appétit. A deconstructed version described as “a clever combination of steak au poivre and Stroganoff.” Easy to make, quick, looks more beautiful on the plate than it should MMMMSTEAK.

Prep time: 15 min

Cook time: 15 min

Total time: 30

Yield: 4 servings

Ingredients

• 1 tbsp coarsely ground peppercorn melange
• 3 8-oz beef tenderloin steaks
• 3 tbsp olive oil, divided
• 8 oz mushrooms (crimini or anything more exotic works too), halved or quartered if large
• 1 1/4 cup beef broth
• 1 tbsp cognac or brandy
• 1/2 cup whipping cream (or crème fraîche or sour cream)
• 1 tbsp dijon mustard
• 1 8.8-oz package wide egg noodles
• 1/4 cup chopped fresh italian parsley
• corn starch (optional)

Steps

1. Sprinkle salt and pepper melange over both sides of steaks; press to adhere
2. 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.
3. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes.
4. Add broth and Cognac; boil 2 minutes.
5. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard. Optional: mix a little corn starch with a little cold water, and add slowly, while whisking, to thicken slightly more)
6. Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot.
7. Toss noodles with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates.
8. Slice steaks; place atop noodles. Spoon sauce over.