Plate cost based on yield at top
A classic dish updated with grass fed beef to modernize it a bit. The beef should be well caramelized but still medium rare in the center to retain the juiciness and great flavor. Make sure to menu that you are using grass fed beef and charge accordingly.
- 1 lb Cape Grim New York Strip, trimmed and cut into 1 inch chunks
- 2 C grass fed beef stock
- 1 qt cremini mushrooms, sliced
- 3 T Dijon mustard
- 3 sprigs, fresh thyme
- 1/4 C shallots, finely diced
- 1 C sour cream
- 2 T Italian parsley, finely julienned
- 1 lb pappardelle pasta, cooked
- kosher salt & fresh cracked black pepper, to taste
- Season the beef liberally and prepare a large saute pan over medium high heat, add a small amount of oil and sear beef until caramelized on all sides and a fond has developed in the pan. Remove from pan and let rest.
- Add the shallots and mushrooms to the pan and cook until mushrooms have released some of their liquid then deglaze with beef stock. Add the thyme and dijon mustard then reduce by a third.
- Add the beef and its juices back to the pan just enough to heat the beef then remove from the heat and stir in sour cream, parsley and adjust for seasoning
- To plate, split the pasta on 3 plates and top with the beef stroganoff. Garnish with chopped parsley and simply cooked green vegetables