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New Year's: Filet Mignons with Creamy Paprika Sauce

Source of Recipe


From "The Best of Gourmet"



List of Ingredients



• 4 (1½-inch-thick) filet mignons (beef tenderloin steaks; 6 ounces each)
  
• 1 tsp salt
  
• ¾ tsp black pepper
  
• 1 Tbsp vegetable oil
  
• 1 Tbsp unsalted butter
  
• 1 cup thinly sliced onion (1 large)
  
• ½ tsp finely chopped garlic
  
• 10 ounces mushrooms, sliced
  
• 1 Tbsp paprika (not hot)
  
• 2/3 cup sour cream
  
• 1 Tbsp Dijon mustard
  
• 2 tsp Worcestershire sauce
  
• .
  
• Accompaniment: buttered egg noodles
  






Instructions



1. Pat beef dry and sprinkle with ¾ teaspoon salt and ½ teaspoon pepper.
   Heat oil in a 10- to 12-inch heavy skillet over moderately high heat, until hot but not smoking; then sauté beef, turning over once, about 10 minutes total for medium-rare. Transfer beef to a plate and let stand, loosely covered with foil, 10 minutes.
   
   
2. While steaks stand, heat butter in skillet over moderate heat until foam subsides; then cook onion, stirring occasionally, until softened -- 3 to 5 minutes.
   
   
3. Add garlic, mushrooms, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper and cook, stirring constantly, until liquid mushrooms give off is evaporated, 3 to 5 minutes. Add paprika and cook, stirring constantly, 1 minute. Stir in sour cream, mustard and Worcestershire sauce, and bring just to a simmer (do not boil). Stir in any beef juices accumulated on plate and thin sauce with up to ¼ cup water, if necessary.
   Spoon sauce over steaks and noodles.
   
   Serves 4