Make Ahead Sunday: Beef Stroganoff

2 1/2 lb filet mignon, thinly sliced
sea salt and cracked pepper to taste.
1 Tbsp olive oil
2 shallots, finely chopped
2 Tbsp cognac or sherry
2 cups beef broth
3/4 cup sour cream
1/4 cup heavy cream
1 Tbsp dijon mustard
1 Tbsp finely chopped fresh dill
2 Tbsp finely chopped flat leaf italian parsley
1 lb wide egg noodles, cooked according to package directions
2 Tbsp butter
1/2 cup reserved pasta water

Heat oil in a dutch oven over medium high heat.  Season meat with salt and pepper.  Sear meat in batches.  Do not turn until meat develops deep crust and moves easily.  Sear on other side then set aside.  Saute shallots in pan drippings.  When softened, add cognac or sherry and reduce by half.  Then add broth and simmer over medium heat until reduced by half.  Add cream, mustard and sour cream and simmer 3-4 minutes.  Check seasoning and fold in pasta, butter and herbs.  Stir to combine and add pasta water if needed to loosen sauce.