Filet Mignon with Stroganov Sauce

Ingredients

• 5 inch beef tenderloin steaks (filets mignons)
• 0.8 teaspoon pepper black
• 0.3 cup brandy 
• 6 oz extra wide egg noodles dried
• 2  garlic clove thinly sliced
• 0.8 cup beef broth reduced-sodium
• 1 medium onion halved lengthwise
• 1.3 teaspoons salt 
• 0.8 cup cream sour
• 2 tablespoons vegetable oil 
• 0.5 lb mushrooms white sliced
• 2 tablespoons worcestershire sauce 

Equipment

• frying pan
• pot
• wooden spoon
• tongs
• colander

Directions

1. Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender.
2. Drain in a colander.
3. Meanwhile, thinly slice onion using slicer.
4. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry.
5. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare.
6. Transfer to a plate with tongs.
7. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes.
8. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
9. Add brandy and boil until evaporated, about 1 minute.
10. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
11. Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.