Chianti-braised Australian Beef

and Wild Mushrooms on Fettuccini

4 Servings

Ingredients

• 1 pound Australian beef strip loin, rib eye or tenderloin
• 2 tablespoons flour
• 2 cloves garlic, crushed
• 2 tablespoons olive oil
• 1 white onion, diced
  
• 1 cup wild mushrooms, sliced
• ½ cup Chianti or preferred red wine
• 1 tablespoon balsamic vinegar
• 1 pound fettuccini
  
• coarse salt and freshly ground pepper

Method

1. Trim beef and dice into ½-inch pieces. Place in bowl and toss with salt, pepper, flour, and garlic. Allow meat to sit for 10 minutes.
2. Cook fettuccini according to directions on packet. Drain well, toss with a little olive oil and set aside.
3. While fettuccini is cooking, heat 1 tablespoon of oil in large pan and sear beef on medium high heat for 1-2 minutes or until browned. Remove from pan.
4. Add remaining oil and sauté onion and mushrooms for 1 minute. Return meat to the pan with Chianti and balsamic vinegar and bring to a boil. Simmer for 8-10 minutes or until beef is tender. Add the pasta to the pan and toss to coat.

Enjoy with a glass of sake or Pinot.