I can’t recall where this recipe originated from… But, I’ve altered it heavily so I could grill the meat. Using flank steak – instead of the chuck roast in the original recipe – it gives you much more surface area to char the exterior of the meat.
1½ lb flank steak
Tony Chachere’s Original Creole Seasoning
2 tbsp butter
¼ cup shallots, finely chopped
1 lb small Crimini mushrooms, stems trimmed and thickly sliced
1 cup beef broth
2 tbsp cognac (Which I never have on hand – so I usually end up using cream sherry)
¾ cup crème fraîche
1 tbsp Zatarain’s mustard
1 tsp Coleman’s dry mustard
2 tbsp chopped fresh dill
1 package of pappardelle noodles (I like to use Cucina Fresca)
1 tbsp paprika
First, make the beef broth. Bring one cup of water to a boil and stir in one teaspoon of Better than Bouillon Beef Base. Lower heat and mix in one and a half tablespoons of red wine, one teaspoon of Tamari and one teaspoon of Johnny’s Au Jus Concentrate. Turn of heat, cover and set aside.
Next, the mustard mix… Mix the Coleman’s and Zatarain’s in a small bowl and set aside.
Pre-heat grill to 400°. Season the meat liberally with Tony’s.
Melt 2 tablespoons butter in a large sauté pan over medium-high heat. Add chopped shallots and sauté until tender, about 2 minutes. Add Crimini mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes.
Meanwhile… Before the 12 minutes are up, put the meat on the grill. Cook 7½ minutes a side. Also, bring a large pot of salted water to a boil for the pasta.
Add beef broth, then Cognac to the mushrooms and shallots. Simmer until liquid thickens and just coats mushrooms, about 14 minutes.
During those 14 minutes, start cooking the noodles as per directions on the package. By now, the meat should be done. Let the meat rest for 5 minutes, and then cut the flank steak in half along the grain. Then cut into ¼ inch pieces, going against the grain.
Stir in crème fraîche and mustard mix into the sauté pan. Add meat and any accumulated juices from the cutting board. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.
Divide noodles among plates. Top with beef and sauce. Garnish generously with paprika.
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I served this with a simple green salad with my take on my mother’s salad dressing – which is sort of a garlic-mustard vinaigrette. I’ve never written down the recipe. It’s always been one of those “a little of this and a little of that” sort of things.