Some time ago, Eduardo and I were walking around downtown Miami, looking at menus and arguing about our inability to just pick a restaurant and go. With my MILs glowing review in the back of our heads, we finally chose Perricone’s, a trattoria and Italian deli. I ordered a fettuccine dish with sliced filet mignon, wild mushrooms, sun dried tomatoes and goat cheese in a Barolo sauce. I am not sure if it was the hour (midnight approaching), the cold (low fifties temperatures normally not associated with Miami), but it was the kind of meal that sticks to your ribs and memory. The sauce was rich from the wine, beef, and mushrooms, the goat cheese cutting through the acidity with its tang. Fancy steak dinner gets a pasta bowl makeover!
I had on hand a bag of Bob’s Red Mill Semolina Flour and made two batches of pasta – one 100% semolina and one 50% semolina and 50% all purpose flour. While the full semolina batch took a granier texture after rolling and cutting, after boiling it mellowed into chewy fettuccine. The 50%/50% version was softer, although it took longer to knead into the right consistency.
- 1 cup dehydrated wild mushrooms
- 1-2 tablespoons all-purpose flour
- 1 pound beef tenderloin, cubed
- oil and butter for searing beef
- 1 medium onion, sliced
- 5 cloves of garlic, crushed
- 1 6oz can tomato paste
- 2 cups Tempranillo
- 1/2 cup beef stock
- 12 ounces fresh fettucine (homemade or storebought)
- goat cheese coins for serving, to taste
Reconstitute mushrooms by covering them in hot water. Reserve the resulting mushroom stock for future use. After they cool down, slice into small, even pieces (may be substituted for fresh mushrooms of your choice), and set aside.
Season the cubed beef tenderloin with salt and pepper and dredge in the flour. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a large, heavy bottomed pot and bring up to medium high heat. Sear the beef tenderloin cubes, until browned on all sides. Remove beef from the pot and lower the heat to medium.
Add the second tablespoon of butter to the pot, and cook the onions until soft. Add the mushrooms and the crushed garlic and cook until the garlic begins to caramelize. Add the tomato paste and cook for about a minute, mixing it well with the soft vegetables. Slowly add the wine and beef stock, deglacing all the browned bits in the bottom of the pot. Bring the sauce up to a boil, and then reduce to a simmer for fifteen minutes. It should thicken and reduce about a third. Add back the beef into the sauce to warm up for about five minutes
Five minutes into the simmering process, bring up 2 quarts of salted water up to a boil. Cook the fettuccine for about five minutes, drain, and divide between four bowls. Ladle in the sauce and beef, and add goat cheese coins to taste.