Fettuccine with Sausage, Garlic, and Mushrooms

Ingredients:

- 3/4lb - 1 lb cooked low fat chicken sausage

- 2T olive oil

- 2 large garlic cloves, minced

- 1lb white or cremini mushrooms, cleaned and sliced thin

- 1 cup (8oz.) dry white wine

- 1/4 cup minced fresh flat leaf parsely

- Salt and freshly ground pepper

- 1/2 lb fettuccine

Directions:

1.  Slice the sausage into rounds about 1/4 inch thick.

2.  In a large, non-stick frying pan over medium heat, add the olive oil.  Once the olive oil is hot, add the sausage and cook, stirring often, until the sausage is browned, about 3-4 minutes.

3.  Add the garlic and the mushrooms and stir until the mushrooms have softened and released some of their liquid, about 3 minutes.

4.  Add the wine and bring to a boil, and cook the sausage and mushrooms for another 3-4 minutes, stirring frequently.  

5.  Turn the heat to low.  Add the parsley and season with salt and pepper to taste.

6.  While the sauce is simmering, bring a pot of salted water to a boil.  Add the fettuccine and cook as directed according to the package directions.

7.  When the fettuccine is done, drain an serve the pasta on plates.  Spoon the sauce over the fettuccine and serve immediately.

Cook's Notes:

I took this recipe from a Williams-Sonoma cookbook.  I followed the directions, and the meal was delicious.  I should have turned down the simmering sauce sooner, as most of the wine boiled off.  The next time I make this recipe, I will add 3/4 of white wine and turn the sauce down sooner.    

Christmas Eve and Filet Mignon

Merry Christmas Eve! On the menu tonight: 

Filet Mignon with Shallot Pepper Cream Sauce

·         1/4 cup coarsely crushed black peppercorns

·         4 (6 ounce) beef tenderloin filets, 1 1/2 inches thick (salt to taste)

·         2 tablespoons butter

·         1 teaspoon olive oil

·         1-2 shallots, finely chopped

·         ½ cup beef broth

·         ½  cup heavy cream

Preheat an oven to 275F.

Place the peppercorns into a shallow bowl. Sprinkle the beef tenderloin filets with salt on both sides, and coat both sides with crushed peppercorns. Place the filets on a cutting board or dish and cover with foil. Let the filets sit at room temperature for 45-60 minutes.

After the filets have warmed, place them in a pan and put the pan in the pre-heated oven. Cook the filets until they have reached an internal temperature of 95F (12-15 minutes). Once the filets have reached an internal temperature of 95F, take the filets out of the oven.

Melt the butter with the olive oil over high heat in a non-stick pan until the foam disappears from the butter. Gently place the steaks in the pan, and cook until they start to become firm and are reddish-pink and juicy in the center, about 3-4 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). When the filets are done to your liking, remove them from the pan and cover tightly with foil.

Served with this! Cheers!