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Ingredients

• 1 1/2 pounds beef tenderloin fillet
• Salt and pepper
• 3 tablespoons butter, divided
• 2 tablespoons all-purpose flour
• 2 cups beef consomme, available on soup aisle
• 2 teaspoons prepared Dijon style mustard
• 1/4 cup sour cream, eyeball it
• 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan in a slow stream
• 1/2 small onion, sliced
• 1/3 cup coarsely chopped cornichons
• 1 pound extra wide egg noodles, cooked to package directions
• Chopped parsley leaves, garnish
• Thickly sliced pumpernickel bread, optional

Description

Food Network