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1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips
2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill
12 ounces wide egg noodles
1 tablespoon paprika
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1st Keep
 RoxnSox
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