This dish is the sum of its parts and each bit, especially those toasty, flavorful brown bits on the bottom of the pan, are necessary to the end game.
It boasts a beefy mushroom sauce oozing with umami and is finished with a healthy scoop of sour cream swirled in just before serving.
– olive oil – flour – boneless strip steak – unsalted butter – shallot – mushrooms – garlic – anchovy paste – Dijon mustard
– Worcestershire sauce – dry red wine – beef stock – sprigs fresh thyme – sour cream – wide or curly pasta – Kosher salt and black pepper – parsley
Toss the steak strips with flour and sear over high heat.
Remove the steak to a plate, toss in the butter and add the shallots. Saute until golden.
Brown the mushrooms and then add the garlic.
Stir in the anchovy paste, dijon, Worsterschire sauce, flour and deglaze with red wine.
Add the broth and thyme. Simmer until slightly reduced.
Stir in the sour cream over low heat.
Add the steak back to the pot and simmer over low heat until rewarmed.
Mix in the pasta and garnish with parsley.
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