3 slices thick-cut bacon, diced
1 1/2-ounce package Melissa's dried porcini mushrooms, rinsed
1-1/2 cups beef broth
1 8-ounce filet mignon, cut into strips
Kosher salt and freshly ground black pepper
1/2 cup finely chopped shallots
4 ounces crimini mushrooms, sliced
2 teaspoons minced garlic
1/2 teaspoon dried thyme
1 tablespoon tomato paste
1 tablespoon all-purpose flour
1/3 cup dry red wine
4 ounces egg noodles
1/3 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish
In a small sauce pan combine the dried porcini mushrooms and beef stock. Bring the mixture just to a boil, remove the pan from the heat to allow it to steep for 15 minutes. Strain the liquid, reserving it, and rough chop the mushrooms.
In a large skillet, fry the bacon over medium high heat until crisp. Remove bacon with a slotted spoon to a warm plate, leaving drippings in the pan. Season filet with salt and pepper; add it to the pan, and sear quickly on all sides. Transfer it to the same plate as holds the bacon.
Reduce heat to medium and add the shallots, cooking and stirring until softened. Add the mushrooms and cook until lightly browned, then add the garlic, thyme, tomato paste, flour, and cook, stirring, one minute.
Add the red wine, reserved mushroom water, 1-1/2cups water, the chopped porcinis, and noodles to the skillet. Bring to a boil; reduce to a simmer, and cook, covered, stirring occasionally until the noodles are done to your liking, about 10 to 12 minutes. Stir in sour cream, Dijon, and lemon juice, taste and adjust seasonings. Add the beef, beef juices, and bacon to the pan, and simmer until heated through, 1 to 2 minutes. Serve sprinkled with parsley.