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1
In a large saute/fry pan over medium-high heat, heat 2 Tbsp.
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2
butter.
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3
Add in shallots, and saute/fry till translucent/soft, about 3 min.
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4
Add in mushrooms, and cook till liquid is released yet mushrooms are still hard, about 5 min.
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5
Transfer shallots and mushrooms to a medium bowl; set aside.
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6
Remove pan from heat.
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7
Add in 1/4 c. cognac to deglaze, stirring with a wooden spoon to scrape any browned bits from bottom of pan.
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8
Add in cream, and return to heat.
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9
Cook till reduced slightly, about 5 min.
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10
Stir in mustard.
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11
Season to taste with salt and pepper.
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12
Heat 4 Tbsp.
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13
butter in the same pan over high heat.
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14
Working in batches, sear the meat for 1 minute and add in to mushrooms.
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15
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.
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16
Cook till just heated through, about 5 min.
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17
Add in creme fraiche.
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18
Heat remaining 1 Tbsp.
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19
butter in a medium saute/fry pan over medium-high heat.
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20
Add in tomatoes, and saute/fry till heated through, about 2 min.
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21
Toss pasta with extra virgin olive oil, saffron, tarragon, and parsley.
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22
Transfer to a large platter.
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23
Spoon beef Stroganoff over pasta.
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24
Garnish with tomatoes and tarragon sprigs.
