Homemade Pappardelle with Beef, Cremini and Haricot Verts in Cream Sauce

Homemade Pappardelle with Beef, Cremini and Haricot Verts in Cream Sauce


1/2 cup butter

2 lbs. Porterhouse Steaks

Salt and pepper to taste

3 green onions, thinly sliced

2 cloves garlic, minced

1 cup blanched Haricot Verts, cut into thirds

4 oz. cremini mushrooms, sliced

1/4 white wine

3/4 cup half and half

Parmesan cheese

Fresh Pappardelle

1 3/4 cup flour

2 beaten large eggs and 1 egg white

Place flour in food processor bowl fitted with metal blade, with motor running slowly pour in beaten eggs through feed tube. Once dough just begin to come together , remove from bowl and knead until smooth. Wrap and set aside for at least an hour before rolling out with pasta maker or by hand. Roll out dough until desired thickness. I use #5 setting on my pasta machine. Once rolled out to the correct thickness , flour and roll up and cut into 1/2 strips. Place strips on lightly floured sheet pan to dry at least 1 hour.

Cook in boiling salted water for 2 minutes and drain. Add to sauce and toss.

Assembling Sauce:

Salt and pepper steaks.

To a large saucepan, add 1/4 cup butter and add steaks. Sear 3-4 minutes on each side; reduce heat and cook to desired doneness. Remove from pan and set aside covered with foil.

Add remaining butter to the saucepan along with onions, garlic, haricot verts and mushrooms. Saute’ until golden. Pour in wine to deglaze pan and simmer until wine in almost entirely evaporated. Slice steaks into thin strips and add to saute pan, stir in half and half. Place cooked pasta in pan and toss. Add pasta water if sauce needs thinning.

Garnish with Parmesan cheese.