-
1
Pat meat dry with paper towels.
-
2
Sprinkle with salt and pepper.
-
3
Heat oil in heavy large skillet over high heat until very hot.
-
4
Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side.
-
5
Transfer to rimmed baking sheet.
-
6
Melt 2 tablespoons butter in same skillet over medium-high heat.
-
7
Add chopped shallots and saute until tender, scraping up browned bits, about 2 minutes.
-
8
Add button mushrooms.
-
9
Sprinkle with pepper and saute until liquid evaporates, about 12 minutes.
-
10
Add beef broth, then Cognac.
-
11
Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
-
12
Stir in creme fraiche and Dijon mustard.
-
13
Add meat and any accumulated juices from baking sheet.
-
14
Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes.
-
15
Stir in chopped dill.
-
16
Season to taste with salt and pepper.
-
17
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes.
-
18
Drain.
-
19
Transfer to bowl.
-
20
Add remaining 4 tablespoons butter and toss to coat.
-
21
Season with salt and pepper.
-
22
Divide noodles among plates.
-
23
Top with beef and sauce.
-
24
Sprinkle generously with paprika.
