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Beef Stroganoff with Truffle & Pappardelle
Chef John gives stroganoff a first-class upgrade. Slow-cooked beef tenderloin melts into a creamy red wine sauce, layered with caramelized mushrooms and the luxe addition of earthy truffle peelings. It’s draped over thick ribbons of pappardelle, then finished with fresh chives and a decadent drizzle of white truffle oil.
Nutritional facts
Protein
58g
Carbs
87g
Calories
1140
Fat
60g
Ingredients
Beef Tenderloin, Chives, Canola and Olive Oil Blend, Bay Leaf, Truffle Seasoning, Extra Virgin Olive Oil, Carrots, Veal Demi-Glace Base, Black Pepper, Garlic, Sugar, Heavy Cream, Onion, Red Wine, Kosher Salt, Shallot, Thyme, Truffle Oil, Pappardelle
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About John DeLucie
For much of the past two decades, John DeLucie has been one of New York City’s most popular chefs leading a number of restaurants like Bedford & Co, Ainslie, Empire Diner, The Lion, and The Waverly Inn.
Upon graduating from NYU, he eventually gave in to his natural culinary curiosity and began a tour of Europe’s great cuisine centers—France and Italy—where he sculpted his own cooking style, fusing modern cooking techniques with European craft. Upon returning to the States, Chef
DeLucie landed several jobs including chef de Cuisine at the venerable seafood restaurant Oceana.
Today, DeLucie’s style remains as distinctively simple as it is universally praised. His newest restaurant, Merchants Social, is in Hudson, NY.
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