| 1 | Combine crème fraîche, 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. |
| 2 | Remove from heat and let stand, covered, while completeing recipe. |
| 3 | Trim stem ends off mushrooms and discard. |
| 4 | Wipe mushrooms with a damp paper towel and slice thin. |
| 5 | Melt 3 tablespoons of butter in a medium sized skillet and saut?mushrooms until tender and golden, about 10 minutes. |
| 6 | Transfer to a bowl and reserve. |
| 7 | Cut a small x in the root end of each pearl onion. |
| 8 | Bring a large kettle of water to a boil and drop in the onions. |
| 9 | Blanch for 10 minutes, drain, and rinse under cold running water. |
| 10 | Peel the onions. |
| 11 | Heat another 2 tablespoons of butter in the same skillet and saut?the onions, stirring and shaking the skillet often, until they are lightly browned, 3 to 4 minutes. |
| 12 | Transfer the onions to the bowl with the mushrooms. |
| 13 | Cut the meat into thin slices on the diagonal. |
| 14 | Heat remaining butter in the skillet and saut?the pieces of filet over high heat until just lightly browned. |
| 15 | Transfer pieces to a plate as each batch is browned. |
| 16 | Recipe can be prepared to this point several hours before serving. |
| 17 | To complete, set sauce over medium heat and bring to a simmer. |
| 18 | Add mushrooms, onions and any accumulated juices from the bowl, and simmer for 5 minutes. |
| 19 | Add slices of filet and any accumulated juices and simmer until the meat is heated through, about 2 minutes. |
| 20 | Serve immediately over buttered noodles. |
| 21 | Garnish with chopped parsley. |
| 22 | Garnish side with sautéed cherry tomatoes and pour a good red wine |
