Rating: 4.06 stars
48 Ratings
  • 5 star values: 23
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3

Northern Italian recipe with beef and vegetables over linguini.

Recipe Summary test

prep:
30 mins
cook:
30 mins
total:
1 hr
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
  • In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade.

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  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

  • Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes.

  • Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.

Nutrition Facts

820 calories; protein 40.5g; carbohydrates 83.3g; fat 26.8g; cholesterol 68.8mg; sodium 605mg. Full Nutrition
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Reviews (48)

Most helpful positive review

Rating: 5 stars
12/23/2003
Well I had everything on hand so decided to make this MOST delicious dish let me say it was awesome!!!! Husband is picky and he LOVED it too! I used skirt steak also used the marinade in the sauce and subbed broccoli for the shrooms as my husband dosen't like shrooms! I had angel hair x-tra cheese is a must always but we will definetly be amking this wonderful dish again & again!!!! Thanks to whomever submitted it!!!!!!!!!! Read More
(26)

Most helpful critical review

Rating: 3 stars
03/08/2010
Edible but won't make again. Followed the recipe almost exactly (omitted the tomatoes added a shallot and a few more spices at the end). Very one-dimensional in flavor. The wine is overpowering in the meat; perhaps rubbing it with a mixture of the mustard W. sauce Italian seasoning and lemon juice would have been better as a marinade. I found myself scrambling at the end to add some seasonings to save the dish from complete boredom. Luckily the Asiago helped a lot but the recipe shouldn't have relied on the cheese to "make" it. Read More
(9)
48 Ratings
  • 5 star values: 23
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
12/23/2003
Well I had everything on hand so decided to make this MOST delicious dish let me say it was awesome!!!! Husband is picky and he LOVED it too! I used skirt steak also used the marinade in the sauce and subbed broccoli for the shrooms as my husband dosen't like shrooms! I had angel hair x-tra cheese is a must always but we will definetly be amking this wonderful dish again & again!!!! Thanks to whomever submitted it!!!!!!!!!! Read More
(26)
Rating: 5 stars
12/23/2003
Simply amazing. This was much better than I envisioned.. usually pasta dishes have a creamy sauce.. this was delightful. I scaled it down to 2.. still found I only needed 1/4 lb flank versus the 3/4 lb it scaled down to. I had no idea how many portobello mushrooms were required for 1 cup so I just used 2. I wish I had added 1 whole tomato (as instructed) instead of half - will do that next time. And there WILL BE a next time!! Yum! Read More
(22)
Rating: 5 stars
04/09/2003
The recipe tasted great smelled great and me look like the chef I never tried to be To add a personal flare and taste to the beef I tried a flavored liqour such as Barcardi O (citris rum) to give it a slight twang instead of the dry white wine. Read More
(12)
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Rating: 5 stars
12/23/2003
I used this recipe as a base for a pasta dish. Instead of the flank steak I cooked sweet sausage in olive oil then tossed in mushrooms onions garlic then followed along. It came out great! Read More
(10)
Rating: 5 stars
12/27/2003
I thought this recipe was very easy and flavorful. I was afraid of the recipe list because I thought it would be a budget buster but it turned out to be not so bad. I added some balsamic vinegar when I added mushrooms which I think improves the flavor. I would definitely try to thicken the sauce next time though perhaps with some cornstarch. I used strip steaks I would double the amount of meat called for if you're feeding a family but the marinade was great and the meat was tender. The whole dish was very unique and certainly worth my while. Read More
(10)
Rating: 3 stars
03/08/2010
Edible but won't make again. Followed the recipe almost exactly (omitted the tomatoes added a shallot and a few more spices at the end). Very one-dimensional in flavor. The wine is overpowering in the meat; perhaps rubbing it with a mixture of the mustard W. sauce Italian seasoning and lemon juice would have been better as a marinade. I found myself scrambling at the end to add some seasonings to save the dish from complete boredom. Luckily the Asiago helped a lot but the recipe shouldn't have relied on the cheese to "make" it. Read More
(9)
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Rating: 5 stars
04/09/2003
this recipe was absolutely delicious! I made it for my co-workers and it was a hit!!! Read More
(7)
Rating: 5 stars
08/10/2009
I've been making this recipe for about five years now- it's one of our favorites. The sauce is thin- and is absorbed wonderfully into fresh pasta. It's a light dish so if you're looking for a heavy saucy pasta dish this isn't what you're looking for! The flavors are so complimentary - it's just delicious! I always use button mushrooms (cheaper) and have used both red and white wine- both are marvelous. Always add garlic however! Read More
(5)
Rating: 3 stars
12/27/2003
I thought this was O.K. The redeeming part was the asiago cheese at the end. Too watery. Just not all that fabulous though my husband loved the flavor. Won't make again. Read More
(5)