🥗 Ingredients

1 1/2 lbs (0.7 kg) flank steak
1 tbsp rosemary salt (recipe in notes)
1 tbsp black pepper
1/3 cup (40 g) all-purpose flour
2 tbsp corn starch
2 tbsp onion powder
2 tsp garlic powder
15 button mushrooms
1 yellow onion, julienned
2-3 cloves garlic, minced
8 sprigs thyme, stripped
2 tbsp unsalted butter (plus extra cold cubes for finishing)
3/4 cup (177 ml) dry white wine
1 1/2 cup (354 ml) beef stock
1/4 to 1/2 cup (60-120 ml) heavy cream
1 tbsp Dijon mustard
A dash of Worcestershire sauce
Sour cream and fresh parsley, to garnish
Egg noodles, to serve
Olive oil and butter, for tossing the noodles
High smoke point oil or beef fat, for frying

👨‍🍳 Instructions

1. Slice the flank steak across the grain into thin, even strips.
2. Season the beef directly with rosemary salt and black pepper (season the beef, not the flour, so you can see what you're using).
3. In a bowl, whisk together flour, corn starch, onion powder, and garlic powder. Add the beef and toss to coat, then transfer to a strainer to shake off the excess flour.
4. Heat oil or beef fat in a large skillet over medium-high. Fry the beef in batches so you don't crowd the pan, about 2 minutes per side until golden. Drain on a rack.
5. In the same pan, brown the mushrooms (about 10 minutes) without seasoning. Remove.
6. Add a bit more fat and cook the onion 10-12 minutes until golden brown.
7. Add garlic and stripped thyme, cook 2 minutes.
8. Deglaze with the white wine. (No alcohol? Use a mix of lemon juice and white wine vinegar.) Return the mushrooms to the pan and reduce until almost dry.
9. Add a dash of Worcestershire sauce, then the beef stock. Reduce by about 80% until rich and concentrated.
10. Meanwhile, cook egg noodles in salted water (about 5 minutes). Drain (keep a touch of pasta water clinging to them), toss with unsalted butter and a splash of olive oil.
11. Stir Dijon mustard into the sauce, then work in heavy cream a tablespoon at a time, going by color: keep the sauce a deep brown, not pale. 1/4 cup is plenty.
12. Lower the heat and emulsify in cold cubes of unsalted butter for a velvety finish.
13. Taste, adjust salt. Return the beef to the sauce just to warm through, 2-3 minutes.
14. Plate over the buttered noodles. Top with a dollop of sour cream and fresh parsley.