Start to finish: 1 hour
1 1/2 ounces dried porcini, rinsed
1 1/2 cups low-sodium beef or chicken broth
2 tablespoons extra-virgin olive oil
8 ounces filet mignon cut into 1-inch cubes
Kosher salt and black pepper
1/4 cup finely chopped shallot or onion
4 ounces sliced fresh mushrooms (white, cremini, exotic or a mix)
2 teaspoons minced garlic
2 teaspoons fresh thyme
1 tablespoon tomato paste
1 tablespoon flour
1/3 cup dry red wine
4 ounces egg noodles
1/2 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
Chopped fresh parsley for garnish
In a small saucepan combine the porcini mushrooms and the beef broth and bring the mixture just to a boil. Remove the pan from the heat and let the mushrooms steep for 15 minutes. Strain the liquid through a fine strainer, reserving it, and chop the mushrooms.
In a large skillet, heat the oil over medium- high heat. Season the meat with salt and pepper and add it to the pan. Sear the meat quickly on all sides and transfer it to a plate.
Reduce the heat to medium, add the shallot to the skillet and cook stirring until softened; add the mushrooms and cook, stirring occasionally until the mushrooms are lightly browned. Add the garlic, thyme, tomato paste and flour and cook, stirring, 1 minute.
Add the red wine, reserved broth, 1 1/2 cups water, the chopped porcini and the noodles to the skillet. Bring to a boil, reduce to a simmer, and cook, covered, stirring occasionally, until the noodles are just al dente, about 10 minutes, adding additional water if necessary to keep the noodles partly submerged. Stir in the sour cream, Dijon and lemon juice; adjust the seasoning if necessary. Add the beef and beef juices and simmer just until the meat is heated, about 1 minute. Serve right away, sprinkled with the parsley.
Nutritional information per serving: 871 calories; 338 calories from fat; 38 g fat (14 g saturated; 0 g trans fats); 203 mg cholesterol; 419 mg sodium; 65 g carbohydrate; 7 g fiber; 9 g sugar; 53 g protein.
Sara Moulton, Assocaited Press
