Filet Mignon With Pappardelle Pasta

• 1 pound beef filet mignon, 1/2-inch dice
• Kosher salt
• freshly ground black pepper
• 1/4 pound frozen porcini mushrooms, or fresh if in season, 1/2-inch dice
• 1/4 cup aged port wine
• 8 ounces Cipriani pappardelle
• 1/3 cup heavy cream
• 2 sprigs fresh rosemary,
• 1/4 cup grated Parmigiano

1. Using a large saute pan over medium heat, heat olive oil. Add shallot and saute for 1 minute. Add beef, season with salt and pepper. Saute 1 minute and add mushrooms. Cook mushrooms until tender, about 1 minute.
2. Increase heat to medium high, add port wine and flambe by tilting the pan to ignite the wine, reduce by half.
3. Reduce heat to medium, add cooked, hot pasta, cream and rosemary. Season to taste with salt and pepper. Toss to combine. Remove from heat.
4. Divide between 2 plates and sprinkle with Parmigiano-Reggiano.

filet mignon, kosher salt, freshly ground black pepper, porcini mushrooms, aged port wine, cipriani, heavy cream, rosemary

Taken from www.epicurious.com/recipes/member/views/filet-mignon-with-pappardelle-pasta-51120021 (may not work)