Mario’s pappardelle with filet mignon and porcini mushrooms
Chef Spina recommends serving his dish with a bottle of Brunello or Barbaresco.
2 tablespoons olive oil
1 shallot, finely diced
1/4 pound beef filet mignon, 1/2-inch dice
Kosher salt and freshly ground black pepper
1/4 pound frozen porcini mushrooms, or fresh if in season, 1/2-inch dice
1/4 cup aged port wine, at least 10 years old
4 ounces Cipriani pappardelle, cooked according to package directions
1/4 cup heavy cream
1 small sprig fresh rosemary, leaves picked and chopped
1/4 cup grated Parmigiano-Reggiano
1
Using a large saute pan over medium heat, heat olive oil. Add shallot and saute for 1 minute. Add beef, season with salt and pepper. Saute 1 minute and add mushrooms. Cook mushrooms until tender, about 1 minute.
2
Increase heat to medium high, add port wine and flambe by tilting the pan to ignite the wine, reduce by half.
3
Reduce heat to medium, add cooked, hot pasta, cream and rosemary. Season to taste with salt and pepper. Toss to combine. Remove from heat.
4
Divide between 2 plates and sprinkle with Parmigiano-Reggiano.
Makes 2 servings.
Nutrition information per serving: 603 calories, 50% calories from fat, 34 g fat, 12 g saturated fat, 82 mg cholesterol, 47 g carbohydrates, 28 g protein, 289 mg sodium, 3 g fiber
