Careme

Ingredients

• De Cecco Pappardelle Egg Noodles

  6 oz $3.49
• Crimini Mushrooms

  8 oz $4.99
• Simple Truth Organic® Beef Tenderloin Steak

  7 oz $18.99
• Shallots

  2 oz $3.99
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Rosemary

  1 teaspoon finely chopped $2.49
• Kirkland Signature Toscana wine

  1/2 cup
• Heavy cream

  1/4 cup
• Finely grated Parmesan cheese

  1/4 cup
• Unsalted butter

  1 tablespoon
• Olive oil

  2 teaspoons
• Water

  3 quarts
• Kosher salt

  1 tablespoon plus 1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Villa Antinori Tuscany Sangiovese Italy Red Wine

  1 bottle $19.99

Instructions

1. Bring 3 quarts water and 1 tablespoon kosher salt to a boil. Slice 8 ounces crimini mushrooms, mince 2 ounces shallots and 2 garlic cloves, and finely chop 1 teaspoon rosemary. Pat 7 ounces beef tenderloin dry and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Sear the prepared beef for 2 to 4 minutes per side, until its center reaches 140°F; transfer it to a board and rest for at least 5 minutes so it reaches a safe 145°F.
3. Add 6 ounces pappardelle to the pot and cook for 1 minute less than the package directs. Reserve exactly 1/2 cup pasta cooking water, then drain.
4. While the pasta cooks, heat 1 teaspoon olive oil in the beef skillet over medium-high heat. Cook 8 ounces crimini mushrooms for 5 minutes until browned; add 1 tablespoon unsalted butter, 2 ounces shallots, 2 garlic cloves, and 1 teaspoon rosemary, then cook for 2 minutes.
5. Pour in 1/2 cup Kirkland Signature Toscana wine and simmer for 3 minutes. Stir in 1/4 cup heavy cream and the reserved 1/2 cup pasta cooking water; simmer for 2 minutes, then melt in 1/4 cup Parmesan cheese.
6. Add the cooked 6 ounces pappardelle to the skillet and toss over medium-low heat for 1 minute until glossy. Thinly slice the rested 7 ounces beef tenderloin and arrange it over the pasta.
7. Divide everything between 2 warm shallow bowls, spooning the mushroom sauce over the sliced beef, and serve immediately.