Serves 4 people
Ingredients
4 flank steaks
fusilli pasta
Sauce
1 tbsp olive oil
4 cups beef broth
16oz white mushrooms
1 stick butter
2 tsp soy sauce
2 sprigs thyme
1 tsp granulated sugar
2 tsp dijon mustard
Procedure
Bring a pot of salted water to a boil. Add pasta when boiling.
Cook steaks on well oiled cast iron or a grill until medium/medium-well (140 – 150F).
Chop rinse and dry mushrooms.
Preheat stainless steel saute pan; melt 1/2 the butter and add olive oil.
Add mushrooms once oil is hot enough.
Once mushrooms are tender add thyme sprigs and turn to medium, cook for about 2 min.
Push mushrooms to the side and add the rest of the butter.
Once butter is melted, gradually add 3tbsp flour forming a clumpy roux.
Once flour flavor is gone and nutty mushroom flavor is present, add beef broth.
Mix together and incorporate roux then add soy sauce.
If roux is not thick enough, gradually add more flour.
Simmer and reduce on medium low heat until thick (about 8min).
Add sugar and dijon mustard.
Salt and pepper to taste.
Mix noodles and sauce and top with beef.
Enjoy!
