Beef Stroganoff for Two (or more)

For a scaled-down version of beef stroganoff, time management was key. Tender filet steaks cook to medium-rare in no time. By cooking the meat first and then slicing it, we were not only able to build considerable fond in the pan (a boon for sauce flavor) but we could also better control the temperature of the meat, preventing overcooking. Cooking the egg noodles right in the skillet as the sauce thickens not only saves time but means this meal for two can be prepared in just one pan. We achieved judicious creaminess by way of a dollop of sour cream and freshened it up with a few snips of chives. Serves 2 - to double, simple cook the dish in a dutch oven. Look for a steak that is 1½ to 2 inches thick. White wine or vermouth can be used in place of the brandy.

You can use a cheaper cut of meat like a flank or strip steak, if doubling this recipe. Look for a steak that is 1 1/2 to 2 inches thick. White wine or vermouth can be used in place of brandy.

8 ounces white mushrooms, trimmed and quartered
1 (8-ounce) center-cut filet mignon, halved crosswise
1 1/2 teaspoon vegetable oil
1 small onion, chopped fine
2 teaspoons all-purpose flour
1 teaspoon tomato paste
1 1/4 cups beef broth
3 tablespoons brandy
1 teaspoon soy sauce
1 teaspoon Dijon mustard
3 ounces (2 cups) wide egg noodles
1/4 sour cream
1 tablespoon chopped fresh chives

1. Microwave mushrooms in covered bowl until volume has decreased by half and liquid is exuded, about 4 minutes. Drain mushrooms and set aside.

2. Pat steaks dry with paper towel and season with salt and pepper. Heat oil in 10-inch skillet over medium heat until just smoking. Cook steaks until well browned on all sides and meat registers 125 degrees, 8 to 10 minutes, reducing heat if fond begins to burn. Transfer meat to plate.

3. Add mushrooms and onion to now-empty skillet and cook until beginning to brown, 6 to 8 minutes. Stir in flour and tomato paste and cook for 1 minute. Whisk in broth, brandy, soy sauce, mustard and 1/4 teaspoon pepper and bring to simmer, scraping up any browned bits. Add noodles and bring to boil. Cover, reduce heat to medium-low , and simmer, stirring occasionally, until noodles are tender and sauce is thickened, 8 to 10 minutes.

4. Meanwhile, slice steaks against grain to 1/4-inch-thick pieces. Stir mean and any accumulated juices into noodles and cover until warmed through, about 1 minute. Off heat, stir in sour cream and chives and season with salt and pepper to taste. Serve.