Peppercorn Steak Fettuccine

Servings: 1


  • 4 oz (125 g) fettuccine
  • 5 oz (150 g) beef tenderloin medallion
  • 1 tsp crushed mixed peppercorns
  • 1/4 tsp salt
  • 4 tsp Lactantia Butter Unsalted
  • 3 oz (90 g) oyster mushrooms, torn into strips
  • 1 shallot, diced
  • 2 tsp finely chopped fresh thyme
  • 1/4 cup brandy
  • 1/4 cup demi-glace
  • 1/4 cup Lactantia Whipping Cream 35%
  • 1/2 cup Galbani ProfessionaleĀ® 3 Cheese Shaved (Asiago, Romano + Parmesan) (2.2 oz), divided
  • 1 tsp each finely chopped fresh parsley, tarragon and chives


  1. Cook pasta according to package directions; drain, reserving 2 tbsp (30 mL) cooking liquid.
  2. Season tenderloin with peppercorns and salt and let stand for 10 minutes. Melt Lactantia Butter Unsalted in skillet set over medium-high heat; cook tenderloin on each side until golden brown. Remove from pan and let stand. Toss mushrooms, shallot and thyme into pan; cook until mushrooms release their juices.
  3. Add brandy; cook until reduced by half. Stir in demi-glace and cream; bring to boil. Cook until mushrooms are tender and sauce is thickened.
  4. Add pasta, reserved cooking liquid and half of the Galbani Professionale 3 Cheese Blend; toss until pasta is well coated.
  5. Top with remaining cheese; garnish with parsley, tarragon and chives.

Cooking Tips

  • Use fresh fettuccine noodles if desired.
  • Substitute cognac for brandy.