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filet beef mushrooms pearl onion carrot red wine beef broth no salt egg noodles thyme butter olive oil
Viewed: 44 - Published at: 6 years agoIngredients
- 4 ounces filet Beef, approximately 4 oz. /person
- 4 button mushrooms eachs, 4 or 5/person cut into quarters
- 4 pearl onion eachs, I used frozen par-cooked 4 or 5/per person
- 4 carrot eachs, I used bagged baby carrots 4 or 5/per person
- 1 cup red wine approximately 1/2 cup/person
- 1 cup beef broth no salt approximately 1/4 cup/person
- 4 ounces egg noodles approximately 4 oz. /person
- 1 teaspoon fresh thyme
- butter
- olive oil
Method
- Fill a small saucepot with water and carrots; cook until the carrots are fork tender.
- Put approximately 1 tablespoon each of oil and butter in a saute pan heat until butter starts to bubble.
- Saute beef cubes until just seared, do not crowd pan, saute in batches if necessary remove as the beef browns and place in a bowl.
- Deglaze saute pan with the wine scraping brown bits (fond in culinary terms) on bottom of pan. Add one or two twigs of thyme, there is no need to strip the leaves, as it will be remove later. Continue to cook wine and thyme until wine is reduced by half, remove thyme set aside in bowl.
- Place approximately one tablespoon each of olive oil and butter in saute pan Saute mushrooms, carrots and onions until caramelized (salt and pepper the vegetables to taste). Put wine reduction, beef broth and vegetables in a sauce pot bring to a rolling simmer (at this time you should prepare noodles according to package directions). Add beef filet cubes with any accumulated juices to sauce pot turn off heat (the beef will warm through with the residual heat in the pot, caution do not overcook beef).
- Place cooked noodles on a serving plate, ladle beef, the vegetables and stock over noodles. Garnish with chopped parsley.
