Quick Beef Stroganof

1 stick unsalted butter, divided

2 pounds beef tenderloin, halved lengthwise and cut into ½-inch strips

Kosher salt and freshly ground black pepper

3 shallots, minced

2 garlic cloves, minced

1 quart button mushrooms, sliced

1½ cups beef broth

1½ tablespoons Dijon mustard

½ cup sour cream

¼ cup fresh chopped fresh parsley

1 pound noodles

¼ cup chopped fresh dill

In a large pot, melt 3 tablespoons of the butter over medium heat. Season the beef with salt and pepper.

2. Working in batches, add the beef to the pot in a single layer and sear until browned on both sides, about 1½ minutes per side. Transfer the beef to a plate.

3. Add another 3 tablespoons of the butter to the pot and melt over medium heat. Add the shallots and garlic; sauté until fragrant, about 1 minute.

4. Stir in the mushrooms and sauté until tender, about TK minutes. Stir in the beef broth and the mustard. Bring to a simmer over medium-low heat.

5. Simmer until the liquid reduces into a thick sauce and the mushrooms are very tender, 8 to 10 minutes.

6. Stir in the beef and continue to simmer until the beef is tender, about 3 minutes. Stir in the sour cream and parsley.

7. Bring a large pot of salted water to a boil and cook the noodles according to the package instructions. In a large bowl, toss them with the remaining 2 tablespoons butter; season with salt and pepper.

8. To serve, top the noodles with the beef stroganoff and dill.