This recipe is something of a hybrid between Beef Stroganoff and Beef au Poivre. I was looking for a lighter alternative to a nice Stroganoff with a slightly upscale take. That being said, this was way too yummy to waste the time to photograph it. The original recipe was on Epicurious, but with some modifications, it was very tasty. I would recommend adding a little flour to the recipe as stated and maybe reducing the sauce a little longer if you want a nice thick sauce. This sauce is light and thin as prepared.

Ingredients:

1 tablespoon high quality steak seasoning or pepper melange
2 8-ounce beef tenderloin steaks
3 tablespoons olive oil, divided
2 large shallots, finely minced
4 cloves garlic, finely minced
8 ounces crimini mushrooms, quatered
1 cup beef broth
1 tablespoon red wine (or brandy if you have it)
1 tablespoon dijon mustard
1/2 teaspoon paprika
1/2 cup heavy whipping cream
8 ounces wide egg noodles
1/4 cup chopped, fresh Italian parsley
1 tablespoon butter
salt, to taste
ground black pepper, to taste

Directions:

1. Rub the steak seasoning or pepper on the outside of the steak filets and sear them in 1 tablespoon of olive oil on medium high in a deep non-stick skillet for 4 minutes for medium rare. If you prefer your steak to be less rare, butterfly the filets before you cook them or leave them on a little longer.
2. When the meat has reached the desired doneness, transfer the steaks to a plate and tent with foil.
3. Bring a pot of water to boil, add salt, and add the egg noodles. Cook per the directions until al dente.
4. While the water is boiling, reduce the heat on the still-hot skillet and add another tablespoon of olive oil and the shallots and garlic.
5. Toss the shallots, stirring until they are browned. This should only take 20 seconds or so.
6. Add the mushrooms, and allow them to brown for a few minutes. When the mushrooms reach a deep golden color, add salt and pepper to taste. [If you want to add the flour, this would be the time. Add it now and let it cook for a bit before you add the broth]
7. Then, add the beef broth, wine, and paprika, continuing to boil for a few minutes.
8. Add the cream and boil a bit longer.
9. Stir in the dijon mustard and reduce until the sauce is your desired consistency. Adjust seasoning to taste.
10. When the noodles are finished, drain them and return them to the pot with 1 tablespoon of olive oil, 1 tablespoon of butter, an the parsley leaves. Toss.
11. While the sauce is reducing, slice the steak into thin strips and plate on top of the noodles. 
12. Add the sauce to the plates and garnish with a dusting of paprika!

Enjoy! [modified recipe via Epicurious]