I created this recipe as a way to use leftover filet mignon steak from a New Year's dinner. Hubby really liked it and said I needed to write it down so he could have it again sometime. I hope you will enjoy this great comfort food!

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Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.

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  • Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.

  • Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.

  • Pour sauce over pasta and toss to coat. Season with black pepper.

Cook's Note:

A chopped half onion can substitute for the French-fried onions. Sour cream can substitute for cream cheese.

Nutrition Facts

628 calories; protein 25.6g 51% DV; carbohydrates 54.7g 18% DV; fat 32.9g 51% DV; cholesterol 72.6mg 24% DV; sodium 598.6mg 24% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/03/2016
It was a great recipe but I have to admit I made some changes. I added a can of condensed cream of mushroom soup and 2 sm cans of mushrooms. I added a Tbs of Worcestershire sauce and 2 beef bouillon cubes. I omitted the tomato paste because my hubby and son do not like tomato based sauce. I kept everything else the same. lt came out delicious! You'd never know it wasn't made with sour cream. It has the same "tangy" taste but even better. Thanks! Read More
(4)

Most helpful critical review

Rating: 3 stars
07/20/2014
It was on the tart/sour side not sure if I would use the lemon juice again. Read More
(1)
16 Ratings
  • 5 star values: 8
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/03/2016
It was a great recipe but I have to admit I made some changes. I added a can of condensed cream of mushroom soup and 2 sm cans of mushrooms. I added a Tbs of Worcestershire sauce and 2 beef bouillon cubes. I omitted the tomato paste because my hubby and son do not like tomato based sauce. I kept everything else the same. lt came out delicious! You'd never know it wasn't made with sour cream. It has the same "tangy" taste but even better. Thanks! Read More
(4)
Rating: 5 stars
02/24/2016
Wonderful! I did make changes to suit food in my fridge: Sliced an elk steak left from a previous dinner in place of sirloin used grape tomatoes sliced in half in place of tomato paste did not add lemon juice or milk. Served this over spaghetti squash although noodles would also have been yummy. Read More
(2)
Rating: 5 stars
08/12/2016
I've made this a few times now though I've altered it a bit and omited the white wine and the seasoned salt doubled the recipe. Added a bit more tomato paste and put it over egg noodles. Tonight I decided to throw this together with chicken following the recipe aside from I do omit the wine and used chicken bouillon instead of the beef. FANTASTIC. I imagine tossing some spinach into this would be heaven. Might do that next time! Read More
(2)
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Rating: 3 stars
07/19/2014
It was on the tart/sour side not sure if I would use the lemon juice again. Read More
(1)
Rating: 4 stars
12/31/2016
A great way to use leftover steak! Two issues: one it was too dry so I followed someone else's suggestion to add a can of mushroom soup. I also added 1/2-3/4 cup milk. Two the smokiness was too strong for me. Next time I will cut the smoked paprika in half. Read More
Rating: 5 stars
08/28/2016
Very tasty!! I may add some spinach next time and mix up a few ingredients but over all a great way to use some leftover London Broil! Read More
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Rating: 4 stars
01/06/2016
My kid has gotten into the picky eater phase and he liked this he even ate the mushrooms and he's been against them lately. We used ground pork instead of steak because I needed to use it up but I bet it would taste just as good. I did use the whole 6 oz can of tomato paste only because I'm not making anything else in the near future and didn't want it to go to waste. We didn't think it was tarty or sour. Next time I might add a few others things in as well though to make it more of a one dish meal...maybe some peas or broccoli... Read More
Rating: 3 stars
03/01/2016
I had high hopes for this recipe as I really like all of its ingredients on their own; however it was much too rich for my taste. Also there is something about mixing milk and wine that just doesn't seem right but I still made it as it was written. It was way too thick after adding the steak so I kept adding milk to thin it out but the consistency would not change. I even tried adding more wine but it was still way too thick. Unfortunately this is not a recipe that I will be making again. Thanks for sharing though. Others may enjoy this if they like rich tasting foods. Read More
Rating: 4 stars
03/07/2017
Made this tonight and it was yummy. I didn't have the wine cornstarch or mushrooms but it was still good. I used leftover dark chicken. I agree that the lemon is not needed. Read More