|2 servings||calories per servings 570||protein serving 39 g||carbs per serving 51 g||total fat per serving 24 g|
When the PeachDish test kitchen crew sat down to taste this dish, the room turned suddenly quiet: Everyone wanted to give complete concentration to the full-flavored beef, earthy seared mushrooms and creamy noodles. Beautiful Briny Sea French Picnic salt, a blend featuring lavender, thyme, ground mustard and pink peppercorns, is the je ne sais quoi that turned this simple meal into a show-stopper.
|Nutrition Facts||/ Per Serving|
|Total Fat||24 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||51 g|
|Dietary Fiber||4 g|
Arrange the top rack of the oven so that the steaks will be about 5 inches below the broiler; heat to broil. Arrange steak on a broiler pan or a roasting pan (preferably with a rack), and season on all sides with a total 1/4 teaspoon French Picnic salt. Allow to rest at room temperature.
MISE EN PLACE
Remove and discard mushroom stems; thinly slice caps. Peel, halve and thinly slice shallots. Thinly slice chives. Pick and chop parsley leaves.
Fill a saucepan 2/3 full with about 6 cups water, add bouillon cube and place over high heat. This is your noodle cooking water.
While the water heats, place a large sauté pan over high heat. Add 1 tablespoon cooking oil. When oil is shimmering, add mushrooms. Cook without disturbing until browned on bottom, 3-4 minutes. Stir and cook 3 minutes more. Add shallot and cook, stirring continuously, until it begins to turn translucent, 2-3 minutes. Remove pan from heat, and set aside.
When the water comes to a rapid boil, add egg noodles, stirring to prevent them from sticking. Boil until tender but not mushy, 6-8 minutes. Carefully remove 1 cup cooking liquid and reserve. Drain noodles in a colander, but do not rinse.
While pasta cooks, place pan with steaks in oven on prepared rack. For rare to medium rare, broil steak 3 minutes, turn steak, and broil 3-4 minutes more. Add a little more time per side if you prefer your meat cooked more. Remove steak from oven, and allow to rest at least 10 minutes before slicing.
While steak rests, return mushroom pan to medium heat. Add noodles, butter, 1/2 cup reserved pasta cooking liquid and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until most of the liquid has evaporated. Remove from heat, and stir in half-and-half, chives and parsley. Taste and adjust seasoning as desired with French Picnic salt.
Cut steak against the grain into 1/4-inch-thick slices. If the noodles have absorbed all of the sauce, add more of the reserved pasta cooking liquid to get the sauce back to a creamy consistency. Divide noodles between 2 bowls, and top with steak slices and any resting juices. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...