Stroganoff

2 lb beef tenderloin sliced thin

6 TBL butter

 1/4 c shallots chopped

1 lb mushrooms

1 c beef broth

2 TBL cognac

3/4 c cream

1 TBL dijon mustard

1 TBL fresh dill

Cook meat on high heat 1 minute.  Remove and set aside.  Saute onion in 2 TBL butter until tender.  Add mushrooms and sauté.  Add broth and cognac simmer until liquid thickens.  Stir in cream and mustard.  Add meat and simmer over med-low until meat is heated through but still med-rare, about 2 minutes.  Stir in dill, season to taste with salt and pepper.  Serve over egg noodles.