Why This Recipe Works

For a scaled-down version of beef stroganoff, time management was key. Tender filet steaks cook to medium-rare in no time. By cooking the meat first and then slicing it, we were not only able to build considerable fond in the pan (a boon for sauce flavor) but we could also better control the temperature of the meat, preventing overcooking. Cooking the egg noodles right in the skillet as the sauce thickens not only saves time but means this meal for two can be prepared in just one pan. We achieved judicious creaminess by way of a dollop of sour cream and freshened it up with a few snips of chives.

Before You Begin

Look for a steak that is 1½ to 2 inches thick. White wine or vermouth can be used in place of the brandy.

Instructions

Microwave mushrooms in covered bowl until volume has decreased by half and liquid is exuded, about 4 minutes. Drain mushrooms and set aside.

Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 10-inch skillet over medium heat until just smoking. Cook steaks until well browned on all sides and meat registers 125 degrees, 8 to 10 minutes, reducing heat if fond begins to burn. Transfer meat to plate.

Add mushrooms and onion to now-empty skillet and cook until beginning to brown, 6 to 8 minutes. Stir in flour and tomato paste and cook for 1 minute. Whisk in broth, brandy, soy sauce, mustard, and ¼ teaspoon pepper and bring to simmer, scraping up any browned bits. Add noodles and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender and sauce is thickened, 8 to 10 minutes.

Meanwhile, slice steaks against grain into ¼-inch-thick pieces. Stir meat and any accumulated juices into noodles and cover until warmed through, about 1 minute. Off heat, stir in sour cream and chives and season with salt and pepper to taste. Serve.