16 oz. Tenderloin or NY Strip Steaks (Thinly Sliced)
16 oz Egg Noodles
1 Medium Yellow Onion (diced)
4 Garlic Cloves (diced)
12 oz. Portobello Mushrooms (Sliced)
1 Cup Heavy Whipping Cream
2 Tablespoons Grape Seed Oil (Vegetable or Canola Will Work)
1/4 Cup Dry Red Wine
1 Tablespoon Extra Virgin Olive Oil
1 Cup Sour Cream
8 oz. Beef Stock
1 Tablespoon Herbs de Provence
Chopped Italian Parsley (For Garnish)
Shaved Asiago Cheese
1/2 Tablespoon of Corn Starch (Optional)
Cook pasta to al dente in salted water. Drain, toss with olive oil and set aside.
Heat cast iron pan to medium high heat. Add 1 tablespoon of grape seed oil and let it come up to temperature. Season sliced steak with salt and pepper and add to cast iron. Brown steak for 1-2 minutes, Add beef stock & simmer for another 1-2 minutes. Remove steak and set aside.
In a saute pan heated to medium high, add another tablespoon of grape seed oil and let it come up to temperature. Add the onions and saute until translucent. Add the garlic, Mushrooms and season with Herbs de Provence. Pour in the red wine and the remaining beef stock and juice from the original cast iron pan when the mushrooms, garlic and onions are lightly caramelized. Add steak. Add cream and bring to a boil. If you want a thicker sauce, mix 1/2 tablespoon of cornstarch with 1 tablespoon of water to make a slurry. Add the slurry and stir well. Add sour cream, salt and pepper to taste. Finally, add the cooked pasta and toss to coat. Finish with chopped Italian parsley and shaved Asiago cheese.
