June 16, 2014 § 87 Comments
A ribbony Pappardelle pasta dish, lovely and creamy with a modest hint of mustard and dill.
Yes I realize it is grilling season and that is exactly why I picked up beef tenderloin at the market the other day. However, living in the Pacific Northwest leaves you with many options when it comes to seasonal cooking. Because of our mild weather we have the opportunity to grill in the winter (on Christmas day!) cook soups on the hottest days of summer (our average high last summer was 73°F), and make beef stroganoff on a cloudy and cool June afternoon.
Apparently this Russian dish became all the rage in the United States during the 50’s and was considered a gourmet dinner party favorite. In the spirit of vintage, perhaps this delicious rendering will inspire your next small gathering menu. After all, entertaining should be comfortable, simple, slow and meaningful.
I n g r e d i e n t s
- 1 and a 1/2 pounds beef tenderloin, well trimmed and cut into 1 x 1 squares
- 2 tablespoons olive oil
- 6 tablespoons (3/4 stick) butter
- 1/4 cup finely chopped shallots
- 1 pound small crimini mushrooms, thickly sliced
- 1 cup beef stock
- 1/4 cup red wine
- 3/4 cup crème fraîche
- 1 tablespoon Dijon mustard
- small handful chopped fresh dill
- 16 ounces pappardelle pasta
- 1 tablespoon paprika
Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.
Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add wine and allow to evaporate a bit, then add beef stock. Simmer until liquid thickens and just coats mushrooms, about 15 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.