Ingredients
-
4 pcs (or top sirloin) Filet Mignon
-
4 Tbsp divided Unsalted Butter
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to your liking (or other type) White Button Mushrooms
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1 Onion
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4 Garlic Cloves
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1/4 cup All-Purpose Flour
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1.5 cups Beef stock
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1 cup Cream
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2 Tbsp Dijon Mustard
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3 Tbsp Worcestershire Sauce
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Salt
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Black Pepper
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1 bunch Fresh Parsely
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Egg Noodles
Directions
Steps
|
1
Done
|
Saute the Filet MignonCut into strips against the grain. Season with salt. Saute for 1 min. on each side in 2 Tbsp. butter. Set aside. |
|
2
Done
|
Slice the onion and mince the garlic. Saute in 2 Tbsp butter in the same pan used for the beef. Add 1 cup beef broth and sliced mushrooms and simmer with lid for 15 min. |
|
3
Done
|
mix the flour with 1/2 cup of beef broth well. Add to pan. stir and let thicken. Add the remaining ingredients and stir. Add the beef let simmer 2-3 minutes on low. Serve with egg noodles. |
