PREP: Mise the recipe ahead of time.

1. Fabricate the aromatic vegetables:

• If using dried porcini mushrooms, place them in a small heatproof bowl and cover with about ½ c boiling water.  Soak for 5 minutes or until softened.
• Lift the porcinis out of the soaking water and mince them.  Place in a small container.  Reserve the soaking water.
• Peel and mince the garlic and shallot, then add them to the mushroom container.

2. Start the sauce:

• Place the step 2 butter and the mushroom-garlic-shallot mixture in a small saucepan over medium heat and stir for about 30 seconds until sizzling.  Add the flour and cook, stirring, about 1 minute to make a light brown roux.
• Remove from heat and whisk in the stock and wine in a thin stream to avoid creating lumps.  Add the tarragon and thyme, and a little salt.  (If you have mushroom liquid, pour it in but leave behind the dregs in the bottom of the bowl that may contain grit from the mushrooms.)
• Simmer briskly, uncovered, stirring occasionally, about 15 minutes until the sauce lightly thickens.
• If prepping ahead, cool the sauce to room temperature, place in a container, and refrigerate. 

3. Fabricate and par-cook the side vegetables:

• Bring a saucepan of water to the boil.  Have ready a bowl of iced or very cold water.
• Peel the carrots and cut into rough batonnet shapes: approximately ¼ x ¼ x 2 ½ inches, like short French-fries.
• Peel the kohlrabi and cut the same as the carrots.
• Separately, blanch the carrots and kohlrabi in the boiling water a few minutes until just tender.  Immediately refresh them in the cold water for at least 5 minutes.
• Drain the vegetables and blot dry on paper towels.
• If prepping ahead, store in a plastic bag with a dry folded paper towel in the bottom of the bag.

4. Fabricate the fresh mushrooms:

• Wipe the mushrooms with a damp paper towel to remove any soil clinging to them.
• Trim away any hard or dried-out stems or stem ends.
• If using portobellos, scrape out and discard the black gills.
• Depending on size and type, slice the mushrooms into even-size pieces.
• If prepping ahead, place the mushrooms preferably in a small paper bag or in an open plastic bag with a dry folded paper towel in the bottom.

5. Fabricate the beef:

• Trim away any fat and connective tissue on the beef’s surface.
• Determine the direction of the meat’s grain.  Slice the beef across the grain slightly less than ¼-inch thick.
• If prepping ahead, place the beef in a sealed plastic bag.

6. Assemble the remaining mise-en-place ingredients for the recipe.

HOLD: Refrigerate all ingredients up to 4 days.

COOK! Finish and plate your dinner.

7. Boil the noodles:

• Bring a medium-size pot of water to the boil and add the step 7 salt.
• If using papardelle, break the pasta into bite-sized lengths.  Stir the noodles into the boiling water and cook, stirring occasionally, about 7 minutes until the noodles reach a firm al dente texture.
• Drain off most of the boiling water, leaving about ¼ inch in the bottom of the pan.  Add the step 7 butter.  Cover the pan and place it off the heat on the back of the stove.

8. Set up the side vegetables:

• Place the combined vegetables in a microwave-proof dish.
• Squeeze on a little lemon juice, season with salt, and toss to combine.
• Scatter dots of the step 8 butter over the vegetables, cover with plastic film, and place the dish in a microwave oven.

9. Sauté the beef and mushrooms, and finish the sauce:

• Place a sizzle pan or plate next to the stove.
• Remove the beef from the bag and blot dry on paper towels.
• Place a sauté pan over high heat for at least a minute until very hot.
• Squeeze in half the step 9 oil and then add the mushrooms and a pinch of salt.  Toss and stir for a few seconds, then add the step 9 butter.  Continue sautéing about 30 seconds longer until the mushrooms are wilted and browned.  Transfer to the sizzle plate.
• Add the remaining oil to the pan and add the beef with a pinch of salt.  Sauté, tossing and stirring, about 30 seconds until the exterior is browned.  Transfer to the sizzle plate.
• Add the sauce to the pan along with the optional demi-glace.  Bring to the boil.  Adjust the consistency of the sauce: if too thin, boil to reduce; if too thick, add a little water but keep in mind you will be adding the pan juices from the beef and mushrooms.  Taste for salt and correct if needed.
• Return the beef and mushrooms to the pan along with their juices.

10. Plate:

• Place the noodles over high heat about 1 minute until hot.  Stir as needed.
• Microwave the side vegetables about 1 minute until hot.
• Mound the noodles front center on warmed plates.
• Spoon the beef, mushrooms, and sauce onto the noodles.
• Arrange the side vegetables across the back of the plate.