Ingredients
7 tablespoons unsalted butter
3 shallots, finely chopped
1 pound shiitake mushrooms, stems removed, roughly chopped
1 pound white button mushrooms, sliced
1/2 cup cognac
2 cups heavy cream
1 teaspoon English-style mustard
Salt and freshly ground black pepper
2 tablespoons olive oil
2 pounds beef tenderloin, cut into strips 1/8-inch thick
1 cup (about 4 ounces) pear tomatoes, halved
1 pound pappardelle pasta, cooked
1 tablespoon creme fraiche
1 crushed saffron threads
1/4 cup tarragon, finely chopped, plus sprigs for garnish
1/4 cup fresh flat-leaf parsley, finely chopped
Preparation
In a large saute pan over medium-high heat, melt 2 tablespoons butter. Add shallots, and saute until translucent, about 3 minutes. Add mushrooms, and cook until liquid is released yet mushrooms are still firm, about 5 minutes. Transfer shallots and mushrooms to a medium bowl; set aside. Remove pan from heat. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard. Season to taste with salt and pepper.
Heat 4 tablespoons butter in the same pan over high heat. Working in batches, sear the meat for 1 minute, and add to mushrooms. Once all the meat is seared, deglaze saute pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to saute pan. Cook until just heated through, about 5 minutes. Add creme fraiche.
Heat remaining 1 tablespoon butter in a medium saute pan over medium-high heat. Add tomatoes, and saute until heated through, about 2 minutes.
Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter. Spoon beef Stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.
