Recipe information
*Baby Portobellos over Egg Noodles
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Main Ingredients
Cooking Instructions
1. Prepare the Ingredients
Slice the filet mignon into medallions. Clean and slice the baby portobello mushrooms. Chop the onion and mince the garlic.
2. Cook the Egg Noodles
In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and set aside.
3. Sear the Filet Medallions
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the filet medallions with salt and pepper, then sear them for about 3-4 minutes on each side until they reach your desired doneness. Remove and keep warm.
4. Sauté the Vegetables
In the same skillet, add the remaining olive oil and butter. Sauté the onions and garlic until translucent. Then add the sliced mushrooms and cook until they are tender.
5. Make the Stroganoff Sauce
Pour in the beef broth and bring to a simmer. Reduce the heat and stir in the sour cream until well combined. Add the seared filet medallions back into the skillet and heat through.
6. Combine and Serve
Serve the stroganoff over the cooked egg noodles. Garnish with chopped parsley.