1 1/4 lb. boneless beef rib steak or tenderloin
1 tbsp. butter
1/4 c. minced shallots or onion
2 garlic cloves, minced
2 c. sliced mushrooms
Dash salt
Dash pepper
1 tbsp. Dijon mustard
1 tbsp. tomato paste
2 pkg. beef broth
3 tbsp. sour cream
2 tbsp. chopped parsley
2 c. cooked noodles (med. wide)

On a rack in broiling pan, broil meat 2 inches from heat source, turning once, until rare, set aside. In skillet, heat butter until hot. Add onion and garlic and saute briefly 1 minute. Add mushrooms, salt and pepper, and cook, stirring occasionally for 3 minutes. Sprinkle with flour and stir quickly to combine. Stir in water. Add mustard, tomato paste, and stir to combine. Cut steak on the diagonal into 1/2 inch thick slices and add to sauce mixture; cook just until heated through. Serve over hot noodles. 4 servings.