CREAMY DREAMY BEEF, MUSHROOM, AND DILL FETTUCCINE
1-pound fettuccine pasta
2 tablespoons olive oil
1 ½-pounds sirloin strip steak, sliced against the grain into thin strips
1 teaspoon salt
1 teaspoon black pepper
1 large onion, chopped
3 large garlic cloves, chopped
1-pound fresh wild mushrooms, sliced (shiitake, baby bella, oyster, etc…)
2 tablespoons fresh dill, chopped
2 cups whipping cream
¾ cup parmesan cheese, grated (with extra for sprinkling)
Cook fettuccine according to package directions to al dente texture.
In a large frying pan with sides, heat olive oil over medium high heat. Season beef with salt and pepper and sear in the pan for about 3 minutes until browned on both sides, but still pink in the middle. Remove from pan and set aside.
Add onion and garlic to the steak drippings and sauté until soft. Add mushrooms and continue to cook over medium high heat, stirring frequently, until they soften and release some moisture, about 5 minutes.
Add dill and whipping cream to the pan and stir until combined. Let cook, lightly boiling for another 5-7 minutes until the sauce has reduced and thickened. Add the beef (and any drippings) back to the pan along with parmesan cheese and cook for 2 minutes for flavors to combine.
Serve sauce on top of fettuccine and sprinkle with additional parmesan as desired.