1 pound Sterling Silver tenderloin cut into ½ inch thick strips about 1 wide x 2 ½ inches long

As needed, kosher salt

As needed, freshly ground black pepper

2 Tablespoons olive oil

6 Tablespoons butter, divided

¼ cup chopped green onions, white part only

1 teaspoon beef base (optional)

1/2 pound cremini or button mushrooms, sliced

¼ cup brandy

½ cup heavy whipping cream

1 teaspoon Dijon mustard

1 cup sour cream at room temperature

1 Tablespoon chopped parsley OR

¼ teaspoon paprika

12 ounces wide egg noodles, cooked

  1. Dry tenderloin with paper towels. Slice into strips about ½ inch thick. Season with kosher salt and pepper
  2. Heat olive oil in a large sauté pan over high heat until shimmering. Add the tenderloin strips. Brown the beef on both sides. Transfer seared beef to clean bowl and reserve. (Note: if your pan is small, sear beef in batches.)
  3. Reduce heat to medium and add 3 Tablespoons butter to the pan. Add the beef base and the green onions and sauté for 1-2 minutes, or until slightly softened. Scrape onions into the bowl with the beef.
  4. Melt 3 Tablespoons of butter over high heat. When the butter is foaming, add the sliced mushrooms. Season with salt and pepper. Sauté mushrooms for 4-5 minutes. Transfer to the bowl with beef and onions.
  5. Add brandy to sauté pan and reduce by half to about 2 Tablespoons. 
  6. Add the heavy cream and reduce until thick. Remove pan from heat and stir in Dijon mustard and sour cream.
  7. Add the reserved beef, onions, mushrooms and any accumulated juices. Warm gently over low heat. Do not boil or sour cream may curdle.
  8. Serve over egg noodles, rice, or pasta. Sprinkle with parsley or paprika before serving.