Filet mignon beef Stroganoff, courtesy of the Russian Tea Room. Please see information on them below.

Pre-heat oven to 375 degrees

Ingredients:

• 4-6 ounce cut fillet mignon


• 3 cups whole-wheat flour combined with 1 cup unbleached all-purpose flour
  (plus additional all purpose flour for rolling)


• 5 extra large eggs


• 2 tbsp extra virgin olive oil


• 8 ears of corn


• 1/2 cup cream


• 1 tablespoon marjoram


• 3 cups cut and cleaned wild mushrooms


• 1 onion chopped


• 2 celery chopped


• 2 carrots chopped


• 3 garlic cloves crushed


• 1 1/2 tablespoons olive oil


• 11/2 bottles dry red wine


• 1 quart beef stock or demi glace

To Make the Pasta:
Pulse together all ingredients except additional flour in a food processor until mixture just begins to form a ball. Knead dough on a work surface, incorporating additional flour as necessary, until smooth and elastic, about 8 minutes. Divide dough into 4 pieces and keep each wrapped in plastic wrap until ready to roll out.

Set smooth rollers of a pasta machine at widest setting. Flatten 1 piece of dough into a rectangle and feed through rollers. Fold in half and feed through rollers 8 or 9 more times to continue kneading, folding in half each time and dusting with flour as necessary to prevent sticking.
Turn dial to next narrower setting and feed dough through rollers without folding. Continue to feed dough through, without folding, making space between rollers narrower each time until narrowest setting is reached. Halve sheet crosswise and arrange on a dry kitchen towel, letting pasta hang over edge of work surface. Roll out remaining dough in same manner.

Attach any ribbon-pasta cutters to pasta machine. Line a tray with a dry kitchen towel. Feed first rolled-out pasta sheet, which will have dried slightly but should still be flexible, through cutter and toss with some flour. Form pasta loosely into a nest and arrange on kitchen-towel–lined tray.

To make Corn Cream:
Remove husks from the corn and silk, in a bowl add the cobs drizzle with extra virgin olive oil
salt and pepper. Roast the corn in a pre-heated oven for 20 minutes or until it begins to become golden brown. Remove from oven and set to cool.
Once cool cut off the cob (do not discard the cobs) and place in a heavy bottomed pot, chop the cob and add to the pot, cover with the cream and simmer for 10-20 minutes or until the corn starts to break apart. Remove from the heat and then remove the cobs.
add the corn cream to a blender add the chopped marjoram salt and pepper and blend till semi smooth. The cream should be the constancy of corn chowder. Place in a container and set aside

To make the red wine reduction:

Sauté onion, celery, carrots, and garlic in oil in a 6-quart heavy pot over moderately high heat, stirring, until golden, about 10 minutes; Add wine and stock simmer, stirring occasionally, until mixture is reduced to 1 quart, about 1 hour.

Pour through a sieve into a saucepan and simmer until reduced to 2 cups. Reheat reduction and season with salt and pepper before using.


To assemble:
Bring a large salted pot of water to a boil to cook the pasta. In a sauté pan add and heat 2 tablespoons of oil and sauté the mushrooms till cooked add the appropriate amount of cream for one recipe 3 cups reduce if using less than full recipe. Reduce with the mushrooms for 3-5 minutes, season and set aside.

Season the fillet with salt and pepper. In a large sauté pan add and heat 2 tablespoons of oil, once the oil is just beginning to smoke add the fillet and sear on all sides. Place the pan in the oven and cook until desired temperature. While waiting for the buffalo drop the pasta in the seasoned water and cook until al dente approximately 5 minutes. Once cooked add the pasta to the corn sauce and mix well. Once the meat is cooked remove from oven and let rest for 4 minutes. Divide the pasta into for plates, place one fillet on the pasta pour any remaining pasta sauce over the fillets and drizzle the red wine sauce over.

Editor's note:

The Russian Tea Room:
For more than eighty years, New York’s defining cultural moments have taken place at The Russian Tea Room. Since being founded by members of the Russian Imperial Ballet in 1927, The Russian Tea Room has been a second home for boldface names and the intellectual elite - an exclusive enclave where actors, writers, politicians, and executives plan their next deals and celebrate their friends’ latest Carnegie Hall performances. The spirit of the original Russian Tea Room is alive and enchanting as ever.