STUDIO CITY ( — Next week marks restaurant week in Orange County!

Chef Cathy Pavlos from LUCCA restaurant in Irvine visited the KCAL9 studios Friday to talk about the culinary classic that runs Feb. 24 through March 2.

2013 marks the 5th year of the region’s fastest growing and most anticipated culinary events that includes 100 of the area’s top dining destinations.

Mediterranean Stroganoff

(4 servings)


•             1.5 to 2 lbs Filet Mignon Tips, cut into bite sized pieces

•             1lb Fresh Pappardelle Egg Noodles

•             1⁄2 lb Fresh Mushrooms, such as brown Criminis, sliced

•             1⁄4 to 1⁄2 cup Beef Stock

•             1.5 cups Tomato Ragu

•             1.5 cups Crème Fraiche (extra for garnish)

•             1ea Shallot, peeled and chopped

•             2ea Garlic Cloves, peeled and minced

•             2 TBL Olive Oil, or a little Olive Oil and a little Butter….

•             Sea Salt and Pepper (more coarse Sea Salt for Pasta Water)

•             Extra Crème Fraiche for garnish •             Dash Smoked Paprika

•             1 oz Fresh Chives, rough chop

•             1⁄4- 1⁄2 cup Shaved Parmesan Cheese


Bring Pasta Water to a boil and just before you put the pasta in, season the water with either Kosher Salt or Coarse Sea Salt. Use enough salt so that the water tastes like sea water.

In a large sauté pan, over medium-high heat, add the Olive Oil (and Butter, if you are living dangerously). Add the Shallots and cook until they are translucent, moving the pan continuously. Add the Filet, to sear it on all sides. Then add the Garlic (you do not want it to burn). Add the Mushrooms and coat all of the ingredients with the cooking fat. Season with Sea Salt and Pepper to taste, and then wait for the Mushrooms to release their liquid. Add the beef stock and bring to a simmer—simmer off as much of the liquid as possible. Add the Tomato Ragu, bring to a simmer, add the Crème Fraiche. Check seasonings again; let the sauce thicken.

Cook the Fresh Pappardelle Pasta to al dente, drain in a colander, and add the pasta to the sauté pan with the meat sauce. Toss to blend all of the flavors. Plate each serving, then garnish with a quenelle of Crème Fraiche, sprinkle the quenelle with a dash of smoked Paprika, then drop a pinch of rough chopped Chives on top. Top with the Shaved Parmesan; you won’t regret it.


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