Ingredients:

  • 1.5 lbs Top Sirloin, sliced into 1/2-inch strips
  • 1 tsp Kosher salt
  • 0.5 tsp Cracked black pepper
  • 2 tbsp Grapeseed oil
  • 1 lb Cremini mushrooms, thickly sliced
  • 1 large Shallot, finely minced
  • 3 cloves Garlic, minced
  • 3 tbsp Unsalted butter
  • 2 cups beef bone broth
  • 1 cup full-fat sour cream, room temperature
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 2 tbsp All-purpose flour
  • 0.25 cup Fresh parsley, chopped
  • 12 oz Wide egg noodles

Instructions:

  1. Pat beef strips bone-dry with paper towels and season with salt and pepper. Heat oil in a large stainless steel or cast iron skillet over high heat until shimmering.
  2. The Flash Sear: Add beef in a single layer, working in batches to avoid crowding. Sear for 1 minute per side until a mahogany crust forms. Remove beef immediately, keeping it rare in the center.
  3. Building the Mushroom Fond: Lower heat to medium and melt butter in the same pan. Add mushrooms and sauté until browned and moisture has evaporated. Add shallots and garlic, cooking for 1-2 minutes until fragrant.
  4. Create the Sauce: Sprinkle flour over the mushrooms and cook for 1 minute. Slowly whisk in beef broth, Dijon mustard, and Worcestershire sauce. Simmer until the sauce begins to thicken.
  5. Tempering the Sour Cream: In a small bowl, whisk a ladle of the warm broth into the room-temperature sour cream. Once smooth, stir the mixture back into the skillet to ensure a silken, non-curdled sauce.
  6. Final Assembly: Return beef and any juices to the pan. Add cooked egg noodles and a splash of pasta water. Toss for 1 minute until the sauce clings to the noodles. Garnish with fresh parsley and serve.