1. Get yourself some good quality beef. Rump, sirloin, tenderloin, ribeye, whatever really. I got a stunning A5 tenderloin from @fineandwild ~500g
2. Slice into bite-sized pieces and sear quickly in a hot pan to get some colour all round - remove and set aside
3. Add 2tbsp unsalted butter to the pan, then throw in 250g sliced chestnut mushrooms. Cook out the water and leave to char/brown, then set aside
4. Add 1tbsp butter to the pan + 1 finely sliced shallot, 2 cloves minced garlic and touch of thyme - sweat down for 3-4 mins, then add back the mushrooms
5. Sprinkle over 2tbsp AP flour, cook off ~1 min, then deglaze with a nice white wine - I used an Albariño from @bodegafefinanes - allow alcohol to cook out ~3 mins
6. Next add in your beef stock or demiglace ~500ml. When I’m out of homemade demi, I use Salsus from @fineandwild it’s unbelievably rich and tasty
7. Leave to simmer and reduce by half, then add in 150ml double cream, 1tbsp Dijon, 2tbsp Worcestershire - simmer and reduce till thickened and finish with 2tbsp sour cream
8. Throw pasta into salted boiling water, once al dente, strain and add 2tbsp salted butter and meld with 2tbsp pasta water till melted - use whatever pasta you like!
9. Add beef back to the sauce, heat through and season to taste
10. Plate up and top with the thick glossy sauce and chopped parsley
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It’s rich, it’s complex and it’s very satisfying. The sauce has layers and layers of flavour. The beef stock is super important so use homemade or ultra high quality! Adjust Dijon and seasoning to taste as always
