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1
For the beet creme fraiche: Combine the beet juice and sugar in a small nonreactive saucepan and bring to a boil over high heat.
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2
Cook until thickened and reduced to about 1/4 cup, about 30 minutes.
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3
Transfer to a bowl and refrigerate until cold, about 30 minutes.
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4
Place the creme fraiche in a bowl, season with salt and pepper and swirl the beet reduction into the creme fraiche.
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5
For the buttered noodles: Bring a large pot of salted water to a boil, add the noodles and cook until al dente, about 6 minutes.
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6
Drain the noodles, reserving 1 cup of the cooking water.
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7
Melt the butter in a large saute pan, add the noodles and some of the cooking liquid and toss to coat.
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8
Stir in the dill and parsley and season with salt and pepper.
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9
For the stroganoff: Season both sides of the beef with salt and pepper and then the steak rub.
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10
Heat 3 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer.
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11
Add the beef and cook on both sides until golden brown, a crust has formed and the meat is cooked to medium rare, about 10 minutes.
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12
Remove to a plate and let rest for 5 minutes.
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13
Slice into 1/2-inch thick slices.
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14
Add the butter and remaining tablespoon of oil to the pan and heat until it begins to shimmer.
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15
Add the mushrooms and cook until lightly golden brown.
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16
Add the shallots and garlic and continue cooking until soft, the mushrooms are deep golden brown and the liquid has evaporated, about 5 minutes per side.
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17
Season with salt and pepper.
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18
Stir in the flour and cook for 1 minute.
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19
Add the beef stock, bring it to a boil and cook until the sauce coats the back of a spoon, about 10 minutes.
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20
To serve: Put some of the noodles in each bowl.
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21
Top with the mushrooms, sliced steak and a dollop of the beet creme fraiche.
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22
Garnish with parsley leaves and dill.
