|2 servings||calories per servings 560||protein serving 37 g||carbs per serving 49 g||total fat per serving 25 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||25 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||49 g|
|Dietary Fiber||4 g|
• Arrange top rack of oven about 6 inches below broiler. Heat to broil.
• Place steaks on a broiler pan or a roasting pan (preferably with a rack).
• Season on all sides with a total 1/4 teaspoon French Picnic salt.
MISE EN PLACE
• 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 water heats:
• Place a large sauté pan over high heat. Add 1 tablespoon cooking oil. When oil is hot, add mushrooms.
• Cook without disturbing until browned on bottom, 3-4 minutes. Stir and cook 3 minutes more.
• Add shallots. Cook, stirring continuously, until they begin to turn translucent, 2-3 minutes.
• Remove pan from heat, and set aside.
• When water boils, stir in egg noodles. Cook, stirring often, until tender but not mushy, 6-8 minutes.
• Reserve 1 cup cooking liquid.
• Drain noodles.
While pasta cooks:
• Broil steak 3 minutes.
• Flip, and broil 3-4 minutes more for medium-rare. (Add a little more time per side if you prefer your meat cooked more.)
• Remove steak from oven. 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 cooking liquid and 1/4 teaspoon French Picnic salt. Cook, stirring occasionally, until most of the liquid has evaporated.
• Remove from heat. 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 reserved cooking liquid to get the sauce back to a creamy consistency.
• Divide noodles between 2 bowls.
• Top with steak slices and any resting juices, and 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...