3 tablespoons vegetable oil
1 cup diced yellow onion
8 ounces mushrooms, sliced
1/2 cup dry sherry
1/2 cup beef broth
2 ounces diced Black Forest ham
1/2 cup heavy cream
8 ounces dry kluski noodles
4 tablespoons butter, melted
1/4 cup chopped fresh dill
1 teaspoon paprika
Preheat oven to 250 degrees. Slice tenderloin into 12 pieces. Pound pieces between two sheets of plastic wrap into 1/4-inch-thick cutlets using the flat side of a meat mallet; season with salt and pepper.
Saute cutlets in three batches in a saute pan over medium-high heat, using 1 tablespoon of oil per batch, until brown, 2 minutes per side. Transfer cutlets to a baking sheet and keep warm in the oven.
Add onion and mushrooms to the same pan, then saute until onion softens and moisture evaporates from mushrooms, about 5 minutes. Deglaze pan with sherry and reduce until nearly evaporated. Stir in broth, ham and cream; simmer until reduced by half, about 5 minutes. Season sauce with pepper and serve over cutlets.
Cook noodles in a large pot of boiling salted water according to package directions; drain and return to the pot. Stir in butter, dill and paprika; season with salt and serve with cutlets and sauce.
