Ingredients

  • 2 tablespoons olive oil
  • 1 pound beef tenderloin tips, cubed
  • 1 tablespoon black pepper
  • kosher salt
  • 1 pound button mushrooms, sliced
  • ¼ cup shallots, chopped
  • 1 tablespoon garlic, minced
  • ½ cup Marsala wine
  • 1 cup heavy cream
  • 2 ounces cream cheese
  • 2 tablespoons stone-ground mustard
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh thyme
  • fresh parsley, minced
  • 8 ounces dry pappardelle pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon lemon zest, minced
  • salt and ground black pepper to taste

Directions

Heat oil in skillet, season beef with pepper and salt. Sear beef in pan, all sides and remove. Add mushrooms, cover and cook on high until the liquid is released. Remove lid and continue cooking until liquid evaporates, 7-9 minutes. Add shallots and garlic and cook 1-2 minutes.
Deglaze the pan with wine and reduce by half. Reduce heat to medium and stir in cream, cream cheese, and mustard. Simmer 3-5 minutes. Stir in lemon juice, thyme and meat juices from plate. Pour over noodles and meat.
Cook noodles as directed. Toss with butter, parsley and zest. Season with salt and pepper. Garnish entire dish with parsley. Serves four.

Source

Servings/Yield