Cook some­thing ideal on Valen­tine’s Day

Sun.Star Cebu Weekend - - Contents -

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 Salt and black pep­per 1/4 cup finely chopped shal­lot or onion 4 ounces sliced fresh mush­rooms 2 tea­spoons minced gar­lic 2 tea­spoons 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 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 (or shi­itakes) 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.

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