|1# 2 tablespoons1/4 cup1 pound
salt and pepper to taste
|beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch stripsvegetable oil
finely chopped shallots
small button mushrooms, thickly slicedBrandy or cognacbutter
chopped dill pickle
wide egg noodles
|Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. add meat in single layer and cook just until brown on outside, about 1 minute per side. Add in shallots and mushrooms and sauté with meat until cooked through. Deglaze skillet with brandy. Burn off alcohol, then add in butter. Dust with four and mix well to incorporate. Add in beef stock and bring to a boil. Cook over medium heat to cook out flour taste.
After mixture has simmered add in mustard, sour cream, pickle and caraway seeds. Heat just to boiling point ten reduce heat to low until ready for service. Season to taste with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.