Submitted by Ken Morrison
About the cook: I live in Southern CA with my wife of 23 years, 2 kids, a dog, a cat, and a fish. They run the show - I'm just here to feed them.
About the dish: An old standby brought current. Succulent slices of beef tenderloin intertwined with hearty pasta and a luscious sour cream sauce.
National Origin: Russian
Estimated Time: 30 to 60 Minutes
2 beef tenderloin filets about 1 pound total
kosher salt and fresh black pepper
2 tablespoons butter
1 8 ounce package crimini mushrooms sliced
3 shallots finely chopped
2 garlic cloves finely chopped
½ teaspoon dried summer savory
1 teaspoon fresh chopped thyme
1 tablespoon fresh chopped flat leaf parsley(Italian)
⅓ cup dry white wine
1 cup condensed beef broth(Campbells)
2 teaspoons worcestershire sauce
2 tablespoons tomato paste
1 cup sour cream
8 ounces pasta cooked just underdone by a minute
Preheat the oven to 400 degrees
Season the beef with salt and pepper. Heat the butter in a wide fry pan over medium high heat. Add the filets and sear them for 3 minutes/side. Remove to another pan and place them in the oven for 5 minutes. Remove and tent with foil to rest.
Add the mushrooms to the pan and cook for 1 minute. Add the shallots, garlic and savory and cook another 3 minutes until softened. Add the thyme and parsley and cook another minute. Stir in the wine, broth and worcestershire sauce and cook for 2 minutes. Whisk in the tomato paste and sour cream. Let the whole thing simmer for about 3 minutes until slightly thickened then remove from the heat.
To serve, divide the pasta into four wide bowls, top each with four slices of beef and pour some sauce over. Enjoy!