1 pound Sterling Silver® tenderloin, cut 1/2-inch-thick strips about 1” wide x 2 1/2"
2 tablespoons olive oil
6 tablespoons butter, divided
¼ cup chopped green onions, white part only
1 teaspoon beef base (optional)
½ pound cremini or button mushrooms, sliced
¼ cup brandy
½ cup heavy whipping cream
1 teaspoon Dijon mustard
1 cup sour cream at room temperature
1 tablespoon chopped parsley OR ¼ teaspoon paprika
12 ounces wide egg noodles, cooked
Kosher salt, as needed
Freshly ground black pepper, as needed
Dry tenderloin with paper towels. Slice into strips about ½ inch thick. Season with kosher salt and pepper.
Heat olive oil in a large sauté pan over high heat until shimmering. Add tenderloin strips. Brown the beef on both sides. Transfer seared beef to clean bowl and reserve. (Note: If your pan is small, sear beef in batches.)
Reduce heat to medium and add 3 tablespoons butter to the pan. Add beef base and green onions and sauté for 1-2 minutes, or until slightly softened. Scrape onions into bowl with beef.
Melt 3 tablespoons of butter over high heat. When butter is foaming, add sliced mushrooms. Season with salt and pepper. Sauté mushrooms for 4-5 minutes. Transfer to bowl with beef and onions.
Add brandy to sauté pan and reduce by half to about 2 tablespoons.
Add heavy cream and reduce until thick. Remove pan from heat and stir in Dijon mustard and sour cream.
Add reserved beef, onions, mushrooms and any accumulated juices. Warm gently over low heat. Do not boil or sour cream may curdle.
Serve over egg noodles, rice or pasta. Sprinkle with parsley or paprika before serving.