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1
Special equipment: a kitchen blowtorch and a pasta machine
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2
For the beef: Preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat.
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Sprinkle salt and pepper on both sides of the beef and sear it in the skillet on all sides.
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4
Add the butter, garlic, dill, thyme, parsley, rosemary and bay leaves to the pan.
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5
Transfer the skillet to the oven and roast for 10 minutes.
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6
Baste the beef with the collecting juices in the skillet, then continue to cook until the beef reaches a dark brown color, about 10 minutes more.
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7
For medium-rare, the beef should feel like a water balloon when you press on it.
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8
Allow to rest for 5 minutes before slicing.
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9
For the pasta: Combine the eggs, all-purpose flour and potato flakes in a large mixing bowl until fully incorporated.
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Knead into a ball and let it rest for 10 minutes.
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11
On a pasta machine, start rolling out the dough on the thickest setting, gradually working up to setting 6.
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12
Cut into 1-inch ribbons.
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13
For the mushroom cream sauce: Heat the oil and butter in a second large skillet over medium heat.
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Add the chanterelle, porcini, trumpet and shiitake mushrooms and the onions and cook until all the moisture is cooked out and the mushrooms begin to caramelize.
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15
Add the beef stock, sour cream and heavy cream and simmer until it looks like thick gravy, adding the pasta halfway through, about 10 minutes.
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16
Add the pickles.
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17
To serve: Slice the beef into 1-inch-thick slices.
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18
Add the beef juices from the skillet to the mushroom cream sauce.
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19
Plate the mushrooms and pasta in each bowl with 2 slices of beef on top.
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20
Top each dish with 1 egg yolk, some shaved truffles, Parmesan and fresh dill.
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21
Using a hand torch, melt the cheese to a crispy, melty consistency.
