Instructions
Follow the steps and taste along the way.
Prepare the beef and vegetables
Pat the beef dry and cut it across the grain into thin strips. Season with 3 g of salt and the pepper. Slice the mushrooms, finely chop the onion, mince the garlic, and dice the pickles.
Cook the noodles
Bring 3 l of water to a boil in a pot, add 5 g of salt, and cook the noodles according to the package directions, usually 7 to 9 minutes, until just al dente. Before draining, reserve 100 ml of the cooking water.
Sear the beef
Heat half of the oil in a large pan over high heat. Sear the beef in two batches, for about 60 to 90 seconds per batch, until browned on the outside in places. Transfer the beef to a plate; do not overcook it.
Make the mushroom sauce
Add the remaining oil, the butter, and the mushrooms to the same pan. Cook for 5 to 6 minutes, until their liquid has evaporated and the slices are browned. Add the onion and sauté for 3 minutes, then stir in the garlic and flour. After 30 seconds, gradually pour in the stock, stirring well to combine. Add the cream and mustard, then simmer gently for 3 minutes, until the sauce thickens.
Finish the dish and serve
Stir the pickles into the sauce and return the seared beef and any juices from the plate to the pan. Heat for 1 to 2 minutes, just until the beef is warmed through. If the sauce is too thick, add a little of the reserved noodle water. Remove from the heat, stir in the lemon juice and chopped parsley, and season with the remaining 5 g of salt. Serve with the hot, drained noodles.
