Ingredients
- 1½ pounds thick steak (New York strip, filet, or ribeye)
- 1 pound wide egg noodles
- 2 tablespoons olive oil
- 4 tablespoons butter, divided
- 3 tablespoons all-purpose flour
- 3–4 shallots, thinly sliced
- 2 pounds mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons fresh chopped thyme + 1 teaspoon for steaks
- 2 tablespoons Dijon mustard
- 3 cups beef stock
- ½ cup cognac
- 1 cup sour cream
- 2–3 tablespoons chopped parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil for the egg noodles.
- In a large saucepan, heat olive oil, 2 tablespoons of butter, and flour over medium-high heat. Whisk until smooth.
- Add sliced shallots and sauté for 2–3 minutes.
- Stir in mushrooms, garlic, 2 tablespoons thyme, and ½ teaspoon salt. Cook for about 5 minutes, stirring continuously, until mushrooms begin to soften.
- Add cognac, beef stock, and Dijon mustard. Stir well and simmer for 15–30 minutes, until reduced to a thin gravy consistency.
- Meanwhile, preheat a grill or skillet to high heat. Rub steaks with oil, salt, pepper, and 1 teaspoon thyme. Grill 3–5 minutes per side depending on thickness. Let rest for 5 minutes before slicing.
- Cook egg noodles according to package instructions. Drain, then toss with remaining 2 tablespoons butter, 1 tablespoon parsley, and salt to taste. Cover and set aside.
- Stir sour cream into the sauce and mix until fully combined. Adjust seasoning with salt and pepper.
- To serve, divide buttered noodles among plates, top with mushroom sauce, then layer sliced steak on top. Garnish with extra parsley.
Notes
- Double the flour if you prefer a thicker sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently in the microwave at 50% power in short bursts to prevent drying out.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Nutrition
- Serving Size: 1 serving
- Calories: 1256
- Sugar: 11 g
- Sodium: 718 mg
- Fat: 60 g
- Saturated Fat: 27 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 103 g
- Fiber: 8 g
- Protein: 64 g
- Cholesterol: 259 mg
