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Filet Mignons with Creamy Paprika Sauce

Source of Recipe


From "The Best of Gourmet, 20th Anniversary Edition"






List of Ingredients



• 4 (1½-inch-thick) filet mignons (beef tenderloin steaks; 6 ounces each)
  
• 1 tsp salt
  
• 3/4 tsp black pepper
  
• 1 Tbsp vegetable oil
  
• 1 Tbsp unsalted butter
  
• 1 cup thinly sliced onion (1 large)
  
• 1/2 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 3/4 teaspoon salt and 1/2 teaspoon pepper.
   
   
2. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking. 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.
   
   
3. While steaks stand, heat butter in skillet over moderate heat until foam subsides; cook onion, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, mushrooms, remaining 1/4 teaspoon salt, and remaining 1/4 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 1/4 cup water, if necessary. Spoon sauce over steaks and noodles.
   
   Serves 4