Looks absolutely delicious! Did you make the pappardelle? If not, what brand did you use?
this post was submitted on 08 Sep 2023
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It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.
I love the light sauce on that, did you have a recipe you could share?
I deflaze the pan I seared the steak in with about a cup of beef stock, then add a spoonfun of Dijon mustard and bring it to a boil. I wait to add a quarter cup of sour cream until things have reduced by about half then stir like crazy to incorporate it into the sauce.
I also let the pasta finish cooking in the sauce, which allows it to soak in the flavors more than if it was just creamed at the last second (dried egg pappardelle is a sauce sponge). That final addition of gelatinized starch from the boiling process is what keeps the sauce stuck to the noodles and not the plate.
That sounds amazing, I'm going to give it a try tonight.
It is a store bought variety because I've made enough pasta the past few weeks to be tired of the process, haha. I'll edit with the brand name once I'm home and can check.
Edit: it's Garofalo brand
Cooked to PERFECTION. Want.
Nah they didn't sear the outside enough. Hey OP, next time use more heat and less time (to make up for the more heat).
I disagree. Some folks don’t have grills. Like me. It’s difficult to get a good char on the outside an have the inside look like this without a grill, even with cast iron.
Char is wonderful, but this looks great.