Filet Mignon over Savory Noodles
This easy and mouthwatering recipe recipe won’t break your wallet. With ingredients like beef tenderloin or steak, mushrooms, onions and garlic, who can resist?
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Ingredients
| 3 cups | No Yolks Broad Noodles |
| 1/4 cup | dry red wine |
| 2 Tbsps | balsamic vinegar |
| 1 tsp | soy sauce |
| 1 | garlic clove, smashed |
| 1/2 tsp | dried rosemary, crushed |
| 12 oz | boneless beef tenderloin or beef round steak, cut into thin strips |
| 4 tsps | olive oil |
| 1 | red onion, chopped |
| 1 cup | sliced mushrooms |
| 1/2 tsp | salt, divided |
| 1/2 tsp | ground black pepper |
| 1 cup | beef broth |
| 2 Tbsps | parsley, chopped |
Directions
- Prepare noodles according to package directions.
- In a large bowl, stir together red wine, vinegar, soy sauce, garlic and rosemary. Add steak and baste with marinade. Cover and refrigerate 1 to 3 hours. Remove steak from refrigerator. Reserve marinade.
- Heat 1 tablespoon oil in large heavy-bottomed skillet. Add onion and mushrooms; season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook over medium heat for 7 minutes or until tender. Scoop vegetables out of skillet.
- Heat remaining 1 teaspoon oil in skillet. Pat beef dry. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add beef to skillet. Cook over medium-high heat 6 minutes per side or until medium rare. Remove and set aside, foil-covered to keep warm.
- Pour marinade into skillet over medium-high heat. Bring to a boil and scrape up browned bits. Add beef broth and bring to a boil. Add onion, mushrooms and cooked noodles, stir and heat through.
- Spoon noodles and vegetables onto a platter. Add beef and parsley.
