Dave's Recipes

• 2 packets powdered unflavored gelatin
• 2 cups chicken stock (low-sodium)

• 2 packets powdered unflavored gelatin
• 2 cups chicken stock (low-sodium)

Sprinkle gelatin over chicken stock in a small bowl or liquid measuring cup and set aside. Bring a large pot of salted water to a boil.

• 1 kosher salt
• 1 freshly ground black pepper
• 2 Tbsp mild paprika
• 4 beef tenderloin steak, 1.5-2 inch thick, 6 to 8 ounces each

• 1 kosher salt
• 1 freshly ground black pepper
• 2 Tbsp mild paprika
• 4 beef tenderloin steak, 1.5-2 inch thick, 6 to 8 ounces each

Combine half of paprika with salt and pepper in a small bowl. Season steaks generously with mixture and press to adhere.

• 3 Tbsp (39 g) vegetable oil

• 3 Tbsp (39 g) vegetable oil

Heat half of the vegetable oil in a large skillet over high heat until smoking. Add steaks and cook, turning occasionally, until well-browned and internal temperature is 115°F for rare or 125°F for medium-rare. Remove and set aside.

• 12 oz (340 g) white button mushrooms

• 12 oz (340 g) white button mushrooms

Add remaining vegetable oil to pan, add mushrooms and cook over medium heat, stirring frequently, until liquid is released and mushrooms start browning, about 8 minutes.

• 8 oz (227 g) frozen pearl onions
• 3 Tbsp (43 g) unsalted butter, divided

• 8 oz (227 g) frozen pearl onions
• 3 Tbsp (43 g) unsalted butter, divided

Add 1 tablespoon butter and pearl onions; cook, stirring, until softened and well browned, about 6 minutes.

• 1 medium shallot, thinly sliced
• 4 sprigs fresh thyme

• 1 medium shallot, thinly sliced
• 4 sprigs fresh thyme

Add shallots, thyme, and remaining paprika; cook, stirring, until fragrant.

• 1 tsp soy sauce
• 2 tsp (11 g) Worcestershire sauce
• 1 tsp fish sauce
• 2 tsp dijon mustard

• 1 tsp soy sauce
• 2 tsp (11 g) Worcestershire sauce
• 1 tsp fish sauce
• 2 tsp dijon mustard

Add soy sauce, Worcestershire sauce, fish sauce, and mustard; cook, stirring, until mostly evaporated, about 30 seconds.

• 1 cup dry white wine

• 1 cup dry white wine

Add any juices from the steaks and white wine; cook until reduced to a few tablespoons.

• 1 cup (240 g) sour cream
• 1 lb (454 g) dried egg noodles
• ¹⁄₄ cup fresh parsley leaves, minced

• 1 cup (240 g) sour cream
• 1 lb (454 g) dried egg noodles
• ¹⁄₄ cup fresh parsley leaves, minced

Add broth and gelatin mixture and bring to a heavy simmer. Pour a portion of the hot liquid slowly over sour cream in a bowl, whisking constantly to blend. Return mixture to pan with remaining butter and bring to a boil over medium-high heat. Season to taste with salt and pepper.

Return steaks to pan and warm through for about 1 minute. Remove from heat.

Return steaks to pan and warm through for about 1 minute. Remove from heat.

• sour cream
• salt, to taste

• sour cream
• salt, to taste

Cook egg noodles according to package directions. Drain and reserve 1 cup cooking water. Transfer steaks to cutting board and pour sauce with mushrooms and pearl onions over noodles. Stir to coat, adding reserved pasta water as needed to loosen sauce. Stir in half of the minced parsley.