1. Sear the steak 2. While steak is resting starting boiling water for noodles 3. Throw in diced shallots, thyme, and rosemary for 30 seconds in the pan. 4. Deglaze the pan with chicken stock (can also use beef stock or red wine) 5. Use a spoon to release the fond 6. Let the sauce cool for a few minutes and incorporate 2tbs of butter 7. Reduce to your desired thickness (can also use corn starch to speed up the process) 8. Once desired thickness is reached mix in cooked pasta and steak and mix the sauce throughout.
1 Comment
1. Sear the steak
2. While steak is resting starting boiling water for noodles
3. Throw in diced shallots, thyme, and rosemary for 30 seconds in the pan.
4. Deglaze the pan with chicken stock (can also use beef stock or red wine)
5. Use a spoon to release the fond
6. Let the sauce cool for a few minutes and incorporate 2tbs of butter
7. Reduce to your desired thickness (can also use corn starch to speed up the process)
8. Once desired thickness is reached mix in cooked pasta and steak and mix the sauce throughout.