Skill required: Confident beginner
1 tablespoon coarsely ground peppercorn melange* or black pepper
3 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
8 ounces crimini (baby bella) mushrooms, halved or quartered if large
1 1/4 cups beef broth
1 tablespoon Cognac or brandy
1/2 cup whipping cream
1 tablespoon Dijon mustard
1 8.8-ounce package wide egg noodles
1/4 cup chopped fresh Italian parsley
1. Sprinkle pepper melange and salt over both sides of steaks; press to adhere.
2. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.
3. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare.
4. Transfer beef to plate; tent with foil.
5. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes.
6. Add broth and Cognac; boil 2 minutes.
7. Add cream; boil until slightly thickened, about 3 minutes.
8. Whisk in mustard.
9. Cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
10. Drain. Return to pot.
11. Toss with parsley and 1 tablespoon oil.
12. Season with salt and pepper. Divide among plates.
13. Slice steaks; place atop noodles. Spoon sauce over.
Yield: Makes 4 servings
* A mixture of black, pink, green, and white peppercorns; available at many supermarkets.
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