Peppercorn Steak Fettuccine
Servings: 1
Ingredients
- 4 oz (125 g) fettuccine
- 5 oz (150 g) beef tenderloin medallion
- 1 tsp crushed mixed peppercorns
- 1/4 tsp salt
- 4 tsp Lactantia Butter Unsalted
- 3 oz (90 g) oyster mushrooms, torn into strips
- 1 shallot, diced
- 2 tsp finely chopped fresh thyme
- 1/4 cup brandy
- 1/4 cup demi-glace
- 1/4 cup Lactantia Whipping Cream 35%
- 1/2 cup Galbani Professionale® 3 Cheese Shaved (Asiago, Romano + Parmesan) (2.2 oz), divided
- 1 tsp each finely chopped fresh parsley, tarragon and chives
Directions
- Cook pasta according to package directions; drain, reserving 2 tbsp (30 mL) cooking liquid.
- Season tenderloin with peppercorns and salt and let stand for 10 minutes. Melt Lactantia Butter Unsalted in skillet set over medium-high heat; cook tenderloin on each side until golden brown. Remove from pan and let stand. Toss mushrooms, shallot and thyme into pan; cook until mushrooms release their juices.
- Add brandy; cook until reduced by half. Stir in demi-glace and cream; bring to boil. Cook until mushrooms are tender and sauce is thickened.
- Add pasta, reserved cooking liquid and half of the Galbani Professionale 3 Cheese Blend; toss until pasta is well coated.
- Top with remaining cheese; garnish with parsley, tarragon and chives.
Cooking Tips
- Use fresh fettuccine noodles if desired.
- Substitute cognac for brandy.