Italian Christmas dishes: Make mushroom pasta, steak

Chef Michael White, author of the new cookbook "Classico e Moderno," makes two festive dishes for a Christmas feast: filet mignon topped with a butter-herb crust and barbera wine sauce and pasta ribbons with mushroom sauce.

Filet mignon topped with butter-herb crust with a barbera wine sauce
Servings:

Makes 4 servings

Ingredients

    • 1 cup seasoned toasted bread crumbs
    • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
    • 2 teaspoons thinly sliced fresh flat-leaf parsley leaves
    • 1 teaspoon minced fresh thyme
    • 2 tablespoons canola oil
    • 4 beef filet mignons, 6 ounces each
    • Kosher salt
    • Freshly ground black pepper
    • 1 small shallot, minced
    • 1/4 cup dry red wine (see the headnote)
    • 1/2 cup beef stock

Preparation

Baking Directions:

Pasta ribbons with mushroom sauce
Servings:

Makes 6 servings as an appetizer

Ingredients

    • 1/2 cup olive oil, or as needed
    • 1 Spanish onion, cut into small dice
    • 3 garlic cloves, thinly sliced
    • 2 pounds mushrooms, ideally 8 ounces each white button, cremini, shiitake, and oyster, trimmed (discard shiitake stems) and thinly sliced
    • Kosher salt
    • Freshly ground black pepper
    • 1 heaping tablespoon tomato paste
    • Needles from 2 rosemary sprigs, minced
    • 4 fresh sage leaves, minced
    • Pinch of red pepper flakes
    • 1/2 cup dry white wine
    • 2 cups dark chicken stock

Preparation

Baking Directions:

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