Beef Stroganoff

Ingredients

• 7 tbsp unsalted butter
• 3 Shallots, finely chopped
• 1 lb shiitake mushrooms, roughly chopped
• 1 lb white button mushrooms, sliced
• 1/2 cup cognac
• 2 cups heavy cream
• 1 tsp Coleman’s mustard
• 2 tbsp olive oil
• 2 lb beef tenderloin, cut into 1/8-inch thick strips
• 1 cup pear tomatoes (halved)
• 1 lb pappardelle pasta, cooked
• 1 tbsp creme fraiche
• 1/4 cup tarragon, finely chopped
• 1/4 cup fresh flat-leaf parsley, finely chopped

Directions

1. In a large saute pan over medium-high heat, melt 2 tablespoons butter, and add shallots. Saute until translucent (about 3 minutes).
2. Add Mushrooms, and cook until liquid is released yet mushrooms are still firm (about 5 minutes).
3. Transfer shallots and mushrooms to a medium bowl; set aside.
4. Remove pan from head. Add 1/4 cup cognac to deglaze, stirring with a wooden spoon to scrape any browed bits from the bottom of the pan.
5. Add cream, and return to heat. Cook until reduced slightly, about 5 minutes. Stir in mustard and season with salt and pepper.
6. Heat 4 tablespoons butter in a new pan over high heat.
7. Working in batches, sear the meat for 1 minute and add to mushrooms. Once all the meat is seared, deglaze the pan with remaining 1/4 cup cognac, and return meat, mushrooms, and reduced-cream mixture to pan.
8. Cook until heated through, about 5 minutes and add the crème fraiche.
9. Heat remaining 1 tablespoon button in a medium sauté pan over medium-high head. Add tomatoes, and sauté until heated through (about 2 minutes).
10. Toss pasta with olive oil, saffron, tarragon, and parsley. Transfer to a large platter.
11. Spoon beef stroganoff over pasta. Garnish with tomatoes and tarragon sprigs.