Beef Tenderloin Stroganoff With Mixed Mushrooms, Kale, Porcini Cream, Garganelli Pasta Recipe

Bring a large pot of water to a rolling boil. Add the coarse salt. Add garganelli and cook until al dente according to package instructions (usually 8–10 minutes). Reserve about 200 ml of pasta cooking water before draining. Drain pasta and set aside, keeping warm.

Prepare and sear beef

Pat the beef strips dry with paper towels. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each strip with the 2 tbs flour and shake off excess. Heat a large heavy skillet or sauté pan over high heat until hot. Add 2 tbs neutral oil and 1 tbs butter. In batches (do not overcrowd), sear beef strips 45–60 seconds per side until browned but still medium-rare inside. Transfer seared beef to a plate and tent loosely with foil. Reserve any browned fond in the pan.

Rehydrate porcini and prep mushroom mix

Place dried porcini in a small bowl and cover with 250 ml hot water. Let soak 20–30 minutes until soft. Strain the soaking liquid through a fine sieve or coffee filter into a bowl; reserve solids (finely chop) and measure out 120 ml of strained liquid for the sauce, discarding excessively gritty sediment. Squeeze excess liquid from rehydrated porcini and chop coarsely; combine with the reserved porcini solids.

Cook mushrooms and aromatics

Return the skillet used for beef to medium-high heat and add the remaining 1 tbs butter. When foaming subsides, add the minced shallots and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the mixed mushrooms and chopped rehydrated porcini. Spread mushrooms into a single layer and let them sear undisturbed 3–4 minutes to brown, then stir and continue cooking 3–4 minutes until mushrooms are soft and most liquid has evaporated. Season lightly with salt and freshly ground pepper. Add the fresh thyme leaves and cook 30 seconds more.

Wilt kale

Add the baby kale to the pan and toss with the mushrooms. Cook 1–2 minutes until wilted but still bright green. Remove the mushroom-kale mixture to a bowl and keep warm. If pan looks dry, add a splash of oil.

Deglaze and build sauce

With the skillet over medium-high heat, pour in the 120 ml white wine to deglaze, scraping up browned bits. Let wine reduce by half (about 2–3 minutes). Add 300 ml beef stock and the 120 ml reserved porcini soaking liquid and bring to a simmer. Reduce by about one-third, 4–6 minutes, concentrating flavor.

Finish porcin i cream sauce

Reduce heat to medium-low. Stir in 200 ml double cream and simmer gently until slightly thickened, about 3–5 minutes. Whisk in 1 tbs Dijon mustard and 1 tsp Worcestershire sauce. Taste and adjust seasoning with salt and pepper. If you prefer a smoother porcini cream, transfer 1/3 of the sauce and some of the mushroom mixture to a blender and pulse briefly, then return to the pan and stir to combine for a silkier texture.

Return beef and mushrooms

Return the seared beef and the mushroom-kale mixture to the sauce. Warm gently for 1–2 minutes — do not boil — until beef reaches desired doneness (carryover will keep it tender). If sauce is too thick, add up to 100–150 ml reserved pasta water a little at a time to reach desired consistency.

Stir in 2 tbs sour cream (optional) for tang and silkiness and the chopped parsley. Check final seasoning and add lemon juice if you want brightness. Add the cooked garganelli to the pan and toss gently to coat the pasta evenly with the porcini cream and beef. If serving family-style, mound pasta on plates and top with extra mushrooms and sliced beef. Finish with a grind of black pepper and more parsley. Serve immediately.