Filet Mignon With Pappardelle Pasta

1. 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. 2

   Increase heat to medium high, add port wine and flambe by tilting the pan to ignite the wine, reduce by half.

3. 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. 4

   Divide between 2 plates and sprinkle with Parmigiano-Reggiano.

* Per serving · 4 servings · Values may vary.

No additional tips available.