Ingredients

1 lb. Beef tenderloin filet, cut into very thin strips
1 tsp. Butter
1 tsp. Onion, minced
1/3 tsp. Garlic
2 tsp. Scallion, minced
Pinch of thyme leaves
2 cups Mushrooms, sliced
2/3 cup Chef Larry's Brown Sauce (recipe follows)
1 tbsp. Sour Cream
1 /14 lb. Penne pasta, cooked "al dente"
Salt to season
Fresh ground black pepper to season
1/4 cup Parmesan cheese, shredded
Fresh chopped parsley to garnish

Method
Prpeare Chef Larry's Brown Sauce per recipe, reserve. Melt in a saute pan or skillet over medium heat. Add beef tenderloin strips, onion and garlic. Saute for 3 monutes. Add scallion, thyme leaves and mushrooms, cook until tender. Reduce heat, stir in Brown Sauce and bring to a simmer. Stir in sour cream. Heat cooked penne pasta in lightly salted simmering water and drain well. Add drained pasta to pan and toss. Season with salt and fresh ground black pepper. Portion into warm pasta bowls. Top with shredded Parmesan cheese and chopped parsley. Serve immediately.

Makes 4 Servings

Chef Larry's Brown Sauce
Ingredients

1 tsp. Butter
1/2 tsp. Shallots, minced
2 oz. Smoked ham, finely diced
2 Fresh thyme sprigs
4 oz. Burgundy wine
3 cups Beef stock
Salt to taste
Fresh ground black pepper to taste

For Roux

3 T. Butter
5 T. Flour

Method
Prepare roux by melting the 3 tablespoons butter in a saucepan. Stir in flour and mix well. Place roux in a preheated oven at 350 degrees F for 10 minutes. Melt 1 teaspoon butter in a saucepan. Add shallots, ham and thyme. Saute briefly, do not brown. Add Burgundy, bring to a simmer and cook until liquid is reduced by 1/2. Add beef stock and bring to a simmer. Reduce heat and whisk in small amounts of roux at a time. Simmer over low heat for 20 minutes. Season with salt and pepper. Strain and reserve.

Makes 3 Cups