Ingredients:
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1/2 pound whole wheat spaghetti
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2 tablespoons olive oil
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1 shallot, diced fine
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6 oz. Crimini mushrooms sliced thinly
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1 teaspoon dried Italian herbs
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2 garlic cloves, crushed
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1 oz. dried porcini mushrooms, reconstituted and diced
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1 cup heavy cream
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1 teaspoon truffle paste
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Salt and pepper
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4 4-oz. filet mignon steaks
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Parmesan cheese, flaked
Cook spaghetti according to package directions.
In a grill pan over high heat, cook the filets 4 minutes per side. Set aside and tent with foil.
In a large skillet, heat the olive oil, and add the shallots. Sweat for a couple of minutes until softened. Add the Crimini mushrooms, the herbs, salt, and pepper, and cook for approximately 5 minutes, or until tender. Add the porcini mushrooms and saute briefly. Add the garlic and saute briefly. Add the truffle paste, stir thoroughly, and add the cream. Simmer until slightly thickened. Taste and adjust seasoning as necessary. Add the filets and any collected juices to the skillet.
To serve, plate the pasta, top with sauce and steaks, and sprinkle with Parmesan flakes.
