Brown Butter Filet Mignon Tagliatelle with Mushrooms & Asparagus

Piedmontese is our new brand of 100% grassfed Nebraska beef. This recipe pairs decadent filet mignon with a white wine cream sauce, baby bella mushrooms, and fresh asparagus. This dish also features a new gluten-free pasta in the store from Jovial! This is the perfect weekend recipe when you want to take that extra step for a beautiful and delicious pasta dish. 

Jovial gluten-free tagliatelle
9 ounces
Piedmontese filet mignon
2 - 6 oz packages
Olive oil
Salt and pepper
To taste
Garlic clove
Fresh rosemary
3 sprigs
Fresh thyme
3 sprigs
2 tablespoons
Asparagus, trimmed
1 pound
Mushrooms, sliced
8 ounces
Fresh parsley, chopped
To garnish
White Wine Sauce
Red onion, diced
Garlic cloves, minced
White wine vinegar
1 tablespoon
Dry white wine
3/4 cup
Heavy cream
1/2 cup
Chicken stock
1/3 cup
Unsalted butter
4 tablespoons
Parmesan cheese, grated
1 cup

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

Calories per serving: 901

  1. Bring a large pot of water to a boil and cook tagliatelle for 10-12 minutes until al dente. Drain and set aside.
  2. Season filet mignon generously with salt and pepper. Heat a large non-stick skillet over medium-high heat. Drizzle a bit of olive oil and cook the filet for 2-3 minutes untouched. Add butter, garlic clove, rosemary, and thyme. Cook for an additional 3-4 minutes per side, until the steaks are browned on the outside and reach an internal temperature of 130 degrees F. Remove and allow to cool before slicing.
  3. Meanwhile, heat a bit of olive oil in a large skillet. Add the mushrooms and asparagus and cook until asparagus is bright green, 5-7 minutes. Set aside.
  4. In the same pan, heat 1 tablespoon of olive oil. Add onion and saute until translucent. Add garlic and cook 1 minute more. Add cream, stock, wine, vinegar, and butter. Cook until butter melts, then add Parmesan cheese. Cook for 5-7 minutes until the sauce thickens, then add the asparagus, mushrooms, and cooked pasta.
  5. To serve, add pasta to a plate and top with 3-4 slices of filet mignon. Garnish with additional Parmesan cheese and fresh parsley