• 1/2 to 3/4 pounds beef filet (8 to 12 ounces) cut into 2x1x1/2 inch strips
• 2 tablespoons vegetable oil
• 4 tablespoons unsalted butter, divided
• 2 large shallots, minced (1/2 to 3/4 cup)
• 24 ounces cremini mushrooms, sliced
• 1 cup beef stock

• 2 tablespoons Courvoisier
• 8 ounces sour cream, room temperature
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh dill, chopped
• 6 ounces egg noodles
• 1 tablespoon paprika

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Pat meat strips dry with paper towels and sprinkle with kosher salt and fresh cracked black pepper to taste. Heat oil over high heat in a large sauté pan until just starting to smoke. In single layers, quickly cook meat about 1 minute per side to brown and create fond. Transfer meat to baking sheet and cover with foil. Remove the pan from the heat and let cool 5 minutes.

Add pan back on the burner over medium heat. Add 2 tablespoons butter and melt. Add shallots and sauté until tender, scraping up the fond, about 2 minutes. Add the mushrooms and salt and pepper to taste. Sauté until liquid starts to evaporate, about 10 minutes. Add beef stock and simmer until liquid starts to thicken, about 15 minutes while preparing the egg noodles.

Cook egg noodles in salted water until al dente. Drain and place in a bowl with remaining 2 tablespoons of butter and stir.

Back in the sauté pan with the mushrooms, add Courvoisier and stir. Turn heat to low. Stir in sour cream and Dijon mustard. Add meat and simmer about 2 minutes to just warm the meat, leaving it medium rare. Remove from heat and stir in fresh dill. Serve over cooked noodles and sprinkle generously with paprika.