Here is a delicious recipe from Chef Jan Willem Stulp of Vineland Estates Winery
Cook the noodles per the package instructions. If you begin boiling your water while you prepare the sauce, they will be done at around the same time. (if not, well….have another glass of wine!)
200 ml Good Beef ‘glace’ (usually available in the frozen food section)
300 gr Beef Tenderloin Tips, or Cubed Rib-eye
150 gr Mushrooms
250 gr Diced Root Vegetables (about 1 carrot, 1 onion, 1 parsnip etc.)
Salt, Pepper, Oil
In a very hot skillet, put a little oil. Quickly season the beef with salt and pepper. Sear the beef off in the pan, once the oil begins to smoke. As soon as the beef is brown, (3 mins) remove from the pan, add a little more oil, and sauté your vegetables and mushrooms. Deglaze with a little Pinot Gris. Add the beef glace to your vegetables, and gently heat. When the pasta is almost ready, increase the heat on your pan, and add a little mustard to the sauce. When you are happy with the flavour, add your seared beef back into the pan, just to heat through. Do not over-cook!Combine the noodles with the sauce, then plate into a pasta bowl, and serve immediately, garnished with herbs or a teaspoon of mustard.
To increase the richness of the sauce, a shot (50-60 ml) of heavy cream is wonderful!