Makes 4 servings. Difficulty
6 oz. gf fettucine, broken into 3 inch pieces 1 medium onion, sliced 2 garlic cloves, minced 2 Tablespoons extra virgin olive oil 4 beef tenderloin steaks Salt and freshly ground black pepper 1/2 lb. sliced white mushrooms 2 Tablespoon brandy 3/4 cup gf Beef stock 1 Tablespoon Worcestershire sauce 3/4 cup sour cream
Cook noodles according to package directions. Drain and rinse. Set aside.
Meanwhile, heat the olive oil in a heavy skillet over medium high heat. Add the onions and garlic; sauté for about 3 minutes. Transfer to a plate. Season steaks with salt and freshly ground black pepper. Add the steaks to the skillet and sauté, turning over once, about 6 minutes total for medium-rare. Transfer steaks to a platter, tent with foil to keep warm.
Add the mushrooms to the skillet and sauté until liquid given off by mushrooms is evaporated, about 4 minutes. Return the onions and garlic to the skillet; sauté for 2 minutes. Add the brandy to the skillet and boil until evaporated, about 1 minute. Add the beef stock and Worcestershire sauce, then cover and cook until onion is softened, about 5 minutes. Remove from the heat and stir in the sour cream. Adjust seasonings to taste with salt and freshly ground black pepper.
Toss noodles with some of the sauce. To serve, place noodles on dinner plates, top with steaks and spoon sauce over top.