Made it last night. I used 1 pound of the fillet tips (the small tapering front section of the backstrap).
Classic recipe turned out great over egg noodles, with fresh steamed broccoli and a classic Bordeaux.
I used baby portobello sliced thin and sautéed a little longer for more mushroom flavor. Beef broth, Onion, garlic, Dijon mustard, Worcestershire and red wine, sour cream, etc…
