Ingredients:
1 kilo beef tenderloin fillet, cut into strips
Salt and pepper
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups beef stock
2 teaspoons mustard
½ cup Alaska Crema
½ cup Carnation evaporated milk
1 tablespoon olive oil
1/2 small onion, sliced
½ cup shitake mushrooms, rehydrated in water then cut into strips
500 g linguini, cooked to package directions
Pinch on sugar
Salt and pepper to taste
Chopped parsley leaves, garnish
Instructions:
1. Season meat with salt and pepper. Set aside
2. In a medium sauté pan heat 1 tablespoon olive oil and tablespoon butter, then add the meat and onion and cook over high heat until brown on both sides, 3 to 4 minutes total.
3. Then add the flour, continue cooking until flour is cooked.
4. Add shitake mushrooms and stir to combine.
5. Add in beef stock, continue mixing until it thickens.
6. Stir in mustard, cream, and CARNATION EVAPORATED MILK, pinch of sugar simmer until it thickens about 2 to 3 minutes.
7. Remove from heat and season sauce with salt and pepper.
8. Spoon the sauce on top of the linguini and garnish with parsley.
9. Serve hot.
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