Description
I created this recipe as a way to use leftover filet mignon steak from a New Year’s dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!
Ingredients
- 1 (8 ounce) package farfalle (bow-tie) pasta
- 2 teaspoons olive oil
- 1 teaspoon butter
- 1 (6 ounce) package sliced white mushrooms
- ¼ cup French-fried onions
- 1 clove garlic, minced
- ½ (8 ounce) package cream cheese, cubed
- ⅓ cup white wine
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 beef bouillon cube
- ½ teaspoon dried parsley
- ½ teaspoon seasoned salt
- ¼ teaspoon smoked paprika
- ¾ pound cooked steak, thinly sliced
- ¼ cup milk, or as needed
- freshly ground black pepper to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil
- stirring occasionally
- until cooked through yet firm to the bite
- about 12 minutes; drain and transfer to a serving bowl.
- Heat olive oil and butter together in a large frying pan; cook and stir mushrooms
- onions
- and garlic in the oil-butter mixture until mushrooms are tender
- 5 to 10 minutes.
- Stir cream cheese
- white wine
- tomato paste
- lemon juice
- cornstarch
- beef bouillon
- parsley
- seasoned salt
- and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth
- 5 to 10 minutes. Add enough milk to reach desired consistency.
- Pour sauce over pasta and toss to coat. Season with black pepper.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4