Recipe by: Chef Tina Larsen
Servings: 2
Prepping Time: 15 minutes
Cooking time: 30 minutes
Ingredients:
- 8 oz My Green Earth™ sirloin steak or beef tenderloin
- ¼ teaspoon kosher salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- ¼ cup diced shallot or onion
- 8 oz sliced button or cremini mushrooms
- 1 tablespoon thyme
- ¼ cup dry red wine
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh dill; additional for garnish
- 1 cup sour cream
- 3 cups cooked pappardelle noodles
- Dash of Worcestershire Sauce
Directions:
- Cut meat into 2-inch thin strips, season with salt and pepper
- Heat butter in large skillet and sear steak until brown on both sides just until done. If necessary, work in batches so you don’t crowd the pan. Set aside meat and juices in a bowl.
- Return to pan, add olive oil and onion. Sauté on medium heat until caramelized. Turn up heat to medium high add mushrooms and thyme, cook until soft.
- Reduce heat back to medium and add red wine to deglaze pan. Add flour to thicken sauce and stir well. Add broth, and salt stir well, continue to cook for 8-10 minutes.
- Add Dijon mustard and Worcestershire sauce simmer, add reserved meat and remove from heat.
- Stir in sour cream and dill mix well. Serve over cooked pappardelle noodles and garnish with additional dill.