Slice the filet mignon into medallions. Clean and slice the baby portobello mushrooms. Chop the onion and mince the garlic.

Prepare the Ingredients

In a large pot, bring water to a boil and cook the egg noodles according to package instructions. Drain and set aside.

Cook the Egg Noodles

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.

Sear the Filet Medallions

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.

Sauté the Vegetables

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.

Make the Stroganoff Sauce

Serve the stroganoff over the cooked egg noodles. Garnish with chopped parsley.

Combine and Serve

Filet mignon

grilled filet medallion stroganoff

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!