Beef Stroganoff With Ariadne Recipe

In a large saute/fry pan over medium-high heat, heat 2 Tbsp.

butter.

Add in shallots, and saute/fry till translucent/soft, about 3 min.

Add in mushrooms, and cook till liquid is released yet mushrooms are still hard, about 5 min.

Transfer shallots and mushrooms to a medium bowl; set aside.

Remove pan from heat.

Add in 1/4 c. cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan.

Add in cream, and return to heat.

Cook till reduced slightly, about 5 min.

Stir in mustard.

Season to taste with salt and pepper.

Heat 4 Tbsp.

butter in the same pan over high heat.

Working in batches, sear the meat for 1 minute and add in to mushrooms.

Once all the meat is seared, deglaze saute/fry pan with remaining 1/4 c. cognac, and return meat, mushrooms, and reduced-cream mix to saute/fry pan.

Cook till just heated through, about 5 min.

Add in creme fraiche.

Heat remaining 1 Tbsp.

butter in a medium saute/fry pan over medium-high heat.

Add in tomatoes, and saute/fry till heated through, about 2 min.

Toss pasta with extra virgin olive oil, saffron, tarragon, and parsley.

Transfer to a large platter.

Spoon beef Stroganoff over pasta.

Garnish with tomatoes and tarragon sprigs.