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
- farfalle (bow-tie) pasta: 1 pack (8 ounce pack)
- olive oil: 2 tsp
- butter: 1 tsp
- white mushrooms: 1 pack (6 ounce pack, sliced)
- French-fried onions: 0.25 cup
- clove garlic: 1 piece (minced)
- cream cheese: 0.5 pack (8 ounce pack, cubed)
- white wine: 0.33333 cup
- tomato paste: 2 Tbsp
- lemon juice: 1 Tbsp
- cornstarch: 1 Tbsp
- beef bouillon cube: 1 piece
- parsley: 0.5 tsp (dried)
- seasoned salt: 0.5 tsp
- smoked paprika: 0.25 tsp
- steak: 0.75 pound (sliced, cooked)
- milk: 0.25 cup (or as needed)
- black pepper: (to taste, freshly ground)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Pour sauce over pasta and toss to coat. Season with black pepper.
