Create the ultimate comfort food with tender filet mignon, rich sour cream-Cognac sauce, and hearty wild mushrooms.
Juicy chunks of tenderloin.
The sauce includes sautéd shallots and mushrooms.
Combined with soft egg noodles.
Start by quickly searing the beef tenderloin, seasoned with salt and freshly ground black pepper.
Sauté the wild mushrooms with the onions and shallot in butter with a few dashes of Worcestershire sauce.
Create a luxurious sauce by adding flour to the ‘shrooms to create a roux. Stir in the beef stock, Dijon, bay leaves, paprika, and Cognac.
Next is the crème fraîche and the fresh dill. Season with salt and pepper. Stir in the cooked noodles and tenderloin, garnish will a little more chopped dill.