Beef Stroganoff

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in a large heavy skillet over high heat until very hot. Working in batches, add meat in a single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 3 tablespoons butter in same skillet over medium high heat. Add chopped shallots and saute until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and saute until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in the whipping cream, sour cream, and dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium rare, about 2 minutes. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Seaon with salt and pepper. Serve beef and sauce over noodles and sprinkle generously with paprika.