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Ingredientes
- 7 Tbsp. unsalted butter
- 3 x shallots finely minced
- 1 lb shiitake mushrooms stems removed, and roughly minced
- 1 lb white button mushrooms sliced
- 1/2 c. cognac
- 2 c. heavy cream
- 1 tsp English-style mustard Coarse salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 2 lb beef tenderloin cut 1/8" thick strips
- 1 c. pear tomatoes halved
- 1 lb pappardelle cooked
- 1 Tbsp. creme fraiche
- 1 pch saffron
- 1/4 c. tarragon finely minced Tarragon sprigs for garnish
- 1/4 c. finely-minced flat-leaf parsley
Direcciones
- In a large saute/fry pan over medium-high heat, heat 2 Tbsp. butter. Add in shallots, and saute/fry till translucent/soft, about 3 min. Add in mushrooms, and cook till liquid is released yet mushrooms are still hard, about 5 min. Transfer shallots and mushrooms to a medium bowl; set aside.
- Remove pan from heat. Add in 1/4 c. cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add in cream, and return to heat. Cook till reduced slightly, about 5 min. Stir in mustard. Season to taste with salt and pepper.
- Heat 4 Tbsp. butter in the same pan over high heat. Working in batches, sear the meat for 1 minute and add in to mushrooms. Once all the meat is seared, deglaze saute/fry pan with remaining 1/4 c. cognac, and return meat, mushrooms, and reduced-cream mix to saute/fry pan. Cook till just heated through, about 5 min. Add in creme fraiche.
- Heat remaining 1 Tbsp. butter in a medium saute/fry pan over medium-high heat. Add in tomatoes, and saute/fry till heated through, about 2 min.
- Toss pasta with extra virgin olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.
