Pappardelle With Filet Mignon Tips, Shiitake Mushrooms, And Peas Recipe
Make Pappardelle With Filet Mignon Tips, Shiitake Mushrooms, And Peas Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pappardelle and Sauce Ingredients
Method
Cooking Instructions
- 1
Cook the Pappardelle
Bring a large pot of salted water to a boil. Add the pappardelle and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- 2
Sear the Filet Mignon Tips
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the filet mignon tips and season with salt and black pepper. Sear for about 3-4 minutes until browned. Remove from the skillet and set aside.
- 3
Cook the Mushrooms and Peas
In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the sliced shiitake mushrooms and cook for 5-6 minutes until they are tender. Stir in the frozen peas and cook for an additional 2-3 minutes.
- 4
Prepare the Sauce
Reduce the heat to medium-low and pour in the heavy cream. Add the seared filet mignon tips back into the skillet and stir to combine. Let the sauce simmer for about 5 minutes until it thickens slightly.
- 5
Combine and Serve
Add the cooked pappardelle to the skillet, tossing to coat the pasta in the sauce. If the sauce is too thick, add some reserved pasta water to reach desired consistency. Stir in grated Parmesan cheese and chopped parsley before serving.
