Peppered Beef Stroganoff
['1 tablespoon coarsely ground peppercorn melange* or black pepper', '3 8-ounce beef tenderloin steaks', '3 tablespoons olive oil, divided', '8 ounces crimini (baby bella) mushrooms, halved or quartered if large', '1 1/4 cups beef broth', '1 tablespoon Cognac or brandy', '1/2 cup whipping cream', '1 tablespoon Dijon mustard', '1 8.8-ounce package wide egg noodles (such as De Cecco)', '1/4 cup chopped fresh Italian parsley', '* A mixture of black', 'pink', 'green', 'and white peppercorns; available at many supermarkets.']
Sprinkle pepper melange and salt over both sides of steaks; press to adhere. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add steaks; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer beef to plate; tent with foil. Add 1 tablespoon oil and mushrooms to same skillet; sauté until browned, about 4 minutes. Add broth and Cognac; boil 2 minutes. Add cream; boil until slightly thickened, about 3 minutes. Whisk in mustard.
Meanwhile, cook noodles in pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Return to pot; toss with parsley and 1 tablespoon oil. Season with salt and pepper. Divide among plates. Slice steaks; place atop noodles. Spoon sauce over.
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