Meet Me At The Top Recipe
Make Meet Me At The Top Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Decadent Base
Pasta & Assembly
Protein Topping (Optional — 'The Top')
Method
Decadent Base
- 1
- 2
- 3
Cook mushrooms
Increase heat to medium‑high. Add sliced cremini and wild mushrooms in a single layer if possible. Let them sear without crowding for 2–3 minutes, then stir and continue cooking 4–5 minutes until golden and any moisture has evaporated.
- 4
Deglaze & reduce
Pour in the dry white wine to deglaze the pan, scraping any browned bits from the bottom. Let the wine simmer and reduce by about half (3–5 minutes) so alcohol cooks off and flavor concentrates.
- 5
Build cream sauce
Lower heat to medium. Stir in cream cheese until incorporated, then add heavy cream and whole milk. Bring to a gentle simmer — do not boil vigorously. Simmer 4–6 minutes until sauce slightly thickens.
- 6
Finish sauce
Remove pan from heat. Stir in grated parmesan until melted and smooth. Add flat‑leaf parsley, thyme leaves, sea salt, and black pepper. If using, stir in truffle oil sparingly (about 1 tsp). Taste and adjust seasoning. Keep sauce warm over very low heat while pasta cooks.
Pasta & Assembly
- 7
Cook pasta
Bring a large pot of salted water to a rolling boil. Cook tagliatelle or fettuccine according to package directions until al dente. Reserve 1 cup of pasta cooking water before draining.
- 8
Combine pasta and sauce
Add drained pasta directly to the warm mushroom cream sauce. Toss gently with tongs to coat. If the sauce seems too thick, add reserved pasta water 2–3 tablespoons at a time until you reach a silky, clingy consistency that coats the pasta (you may not need the full cup). Stir in lemon zest and lemon juice to brighten flavors.
- 9
Protein Topping (Optional — 'The Top')
- 10
Season protein
If using beef medallions, pat them dry and season both sides with kosher salt and freshly ground black pepper.
- 11
Sear medallions
Heat a heavy skillet (cast‑iron preferred) over high heat until smoking. Add neutral oil. Place medallions in pan and sear 2 minutes on the first side without moving, then flip. Add 1 tablespoon butter and baste the medallions continuously for another 1–2 minutes for medium‑rare (internal temp ~125–130°F/52–54°C). Adjust time for desired doneness.
- 12
Rest & finish
Transfer medallions to a cutting board and rest 5 minutes. Slice thinly against the grain into 1/4‑inch slices and arrange on top of plated pasta. Spoon any resting juices over the meat and pasta.