Kathy'S Filet Mignon Stroganoff - cooking recipe

Ingredients

2 (2 inch) filet mignon steaks
1/2 cup flour, for dredging beef
1 1/2 cups mushrooms, sliced
1/2 medium onion, chopped
1/2 cup butter, divided
2 (1/4 ounce) envelopes beef bouillon, Washington's Rich Beef Brand
2 tablespoons flour
1/2 cup water
8 ounces sour cream
1/2 cup heavy whipping cream
salt and pepper
2 teaspoons Kitchen Bouquet
1 teaspoon Worcestershire sauce
1 tablespoon sherry wine
noodles, of your choice cooked al dente

Preparation

Brown the onion and mushrooms in 4 tablespoon of melted butter. Remove to a platter with the liquid. Slice the filets into 1 inch thick steaks and then slice against the grain into 1/4 inch strips.
Dredge the strips in the 1/2 cup flour.
Add the remainder of the butter to the skillet and pan fry the strips to rare to medium-rare doneness. Remove from skillet and place on a platter.
Mix the bouillon, 2 tablespoons of flour and the 1/2 cup water together and add it with the reserved mushroom/onion mixture to the skillet. This will thicken quickly, remove from heat and stir in the sour cream, Worcestershire sauce, Kitchen Bouquet and the heavy whipping cream.
Return the filet strips to the skillet and continue heating until mixture is hot.