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1
Dry the steak well and season with salt and pepper.
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2
Heat the oil in a skillet over medium heat until just beginning to smoke.
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3
Cook steaks until well browned on all sides and meat registers 125 degrees F, about 8 to 10 minutes.
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4
Reduce heat if the brown bits on the bottom begin to burn.
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5
Transfer steak to a plate and set aside.
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6
By cooking the steak first then slicing as most recipes direct, this keeps the beef from overcooking.
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7
Add mushrooms and onion to the skillet and cook until beginning to brown, 6 to 8 minutes.
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8
Stir in flour and tomato paste and cook for about 1 minute.
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9
Whisk in beef stock, brandy, soy sauce, mustard, and 1/4 teaspoon of black pepper and bring to a simmer, scraping up any browned bits.
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10
Add noodles and bring to boil.
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11
Cover, reduce heat to medium-low, and simmer, stirring occasionally, until noodles are tender and sauce is thickened, 8 to 10 minutes.
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12
Meanwhile, slice steaks against grain into 1/4 inch thick slices.
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13
Add the meat and any accumulated juices into the skillet with the noodles and cover until warmed through, about 1 minute.
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14
Remove from heat and stir in sour cream and chives, taste and adjust seasoning with salt and pepper as desired.
