Trendy brown butter is used to baste beef tenderloin a la minute in this hearty pasta entrée. King mushrooms, oyster mushrooms, onions and asparagus are sauteed until lightly browned. Add in heavy cream and demi-glace and reduce for a creamy, flavorful sauce. Toss pappardelle pasta with vegetables and sauce and placed basted tenderloin slices on top. Finish with fried sage leaves and a Parmesan tuille. Steak and pasta dishes are not very common perhaps because steak and pasta are both considered “heavy” meals, so putting them together might deter diners from ordering. But this dish marries these two ingredients without the use of a heavy tomato or cream sauce, instead creating a burst of umami with the use of demi-glace. This dish is also texturally interesting with the use of mushrooms and crispy sage leaves. The Parmesan tuille adds saltiness to this beefy flavored dish.

Beef

Basted