Ingredients

• 6 oz dried egg noodles
• 1 medium onion, halved lengthwise
• 2 tablespoons vegetable oil
• 4 (1 1/4-inch-thick) beef tenderloin steaks (filets mignons)
• 1 1/4 teaspoons salt
• 3/4 teaspoon black pepper
• 2 garlic cloves, thinly sliced
• 1/2 lb sliced white mushrooms
• 1/4 cup brandy
• 3/4 cup reduced-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 3/4 cup sour cream
• Special equipment: an adjustable-blade slicer

Instructions

1. Cook noodles in a 6- to 8-quart pot of boiling salted water until just tender. Drain in a colander.
2. Meanwhile, thinly slice onion using slicer. Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking. While oil heats, pat steaks dry. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon pepper on steaks, then add to skillet and sauté, turning over once with tongs, about 6 minutes total for medium-rare. Transfer to a plate with tongs.
3. Add onion, garlic, and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper to oil in skillet and sauté, scraping up any brown bits with a wooden spoon, until onion begins to brown, about 3 minutes. Add mushrooms and sauté, stirring occasionally, until liquid given off by mushrooms is evaporated, about 4 minutes.
4. Add brandy and boil until evaporated, about 1 minute. Add broth and Worcestershire sauce, then cover and cook until onion is softened, about 4 minutes.
5. Remove from heat and stir in sour cream. Toss noodles with some of sauce and serve remaining sauce over steaks.