Larry'S Beef Stroganoff

• 1 lb. tenderloin
• 3 c. sliced mushrooms
• 3 c. demi-glace
• 1 c. dill pickles, julienned
• 1/2 c. dry white wine
• 1 c. sour cream
• 1 Tbsp. butter
• 1 Tbsp. oil
• 1 Tbsp. chopped parsley
• 2 Tbsp. chopped shallots
• 1/2 oz. cognac
• 3 oz. cooked egg noodles
• 1 tsp. paprika
• salt and pepper

1. Remove all fat from tenderloin and cut into julienne strips. Put butter and oil in a saute pan and heat.
2. Add tenderloins, mushrooms, shallots, paprika and salt and pepper.
3. Cook quickly until beef is rare.
4. Add cognac and flame.
5. Remove from pan. Deglaze pan with white wine.
6. Add demi-glace and reduce to 1/3 volume.
7. Finish the sauce with sour cream.
8. Return the tenderloin to the pan; add the pickles and simmer for 5 minutes.
9. Boil egg noodles until tender.
10. Drain noodles and make nest on plates.
11. Top the noodles with the finished stroganoff and garnish with chopped parsley.

tenderloin, mushrooms, demiglace, dill pickles, white wine, sour cream, butter, oil, parsley, shallots, cognac, egg noodles, paprika, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=430932 (may not work)