Combine creme fraiche, mustard, tomato paste, Worcestershire sauce,
paprika, salt, pepper to taste, and demiglace in a medium-size saucepan and
simmer slowly for 20 minutes, or until sauce is slightly reduced. Remove
from heat and let stand, covered, while completeing recipe.
Trim stem ends off mushrooms and discard. Wipe mushrooms with a
damp paper towel and slice thin. Melt 3 tablespoons of butter in a medium
sized skillet and saute mushrooms until tender and golden, about 10
minutes. Transfer to a bowl and reserve.
Cut a small X in the root end of each pearl onion. Bring a large
kettle of water to a boil and drop in the onions. Blanch for 10 minutes,
drain, and rinse under cold running water. Peel the onions. Heat another 2
tablespoons of butter in the same skillet and saute the onions, stirring
and shaking the skillet often, until they are lightly browned, 3 to 4
minutes. Transfer the onions to the bowl with the mushrooms.
Cut the meat into thin slices on the diagonal. Heat remaining
butter in the skillet and saute the pieces of filet over high heat until
just lightly browned. Transfer pieces to a plate as each batch is browned.
Recipe can be prepared to this point several hours before serving.
To complete, set sauce over medium heat and bring to a simmer. Add
mushrooms, onions and any accumulated juices from the bowl, and simmer for
5 minutes.
Add slices of filet and any accumulated juices and simmer until the
meat is heated through, about 2 minutes. Serve immediately over buttered
noodles. Garnish with chopped parsley. Garnish side with sauteed cherry
tomatoes and pour a good red wine.
