Filets Mignons With Creamy Paprika Sauce

1. 1

   Pat beef dry and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute 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. 2

   While steaks are standing, heat butter in same skillet over moderate heat until foam subsides, then cook onion, stirring occasionally, until softened, 3 to 5 minutes. Add garlic, mushrooms, and remaining 1/4 teaspoon salt and 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 to 2 minutes. Stir in sour cream, mustard, and Worcestershire sauce and bring just to a simmer (do not let boil). Stir in any beef juices accumulated on plate and thin sauce with up to 1/4 cup water if necessary.

3. 3

   Spoon sauce over steaks and noodles.

No nutritional information available.

No additional tips available.