So this recipe was delicious. I always try to do these ones as true to what’s written as possible. I had to substitute and cut cubes of flank steak instead of tenderloin tips due to availability. Also, I used baby carrots instead of tiny whole and canned mushrooms.
The timing of this recipe was a little tough because it assumes you have the vegetables and noodles done and ready to go. During the cooking process, I did steam the carrots but the minced shallots, frozen peas and mushrooms went in as-is. Plus I boiled the noodles.
Simmering on the stove lasted way longer than the recipe described but I think that was due to timing of the vegetables and the noodles cooking. I took approximately 15 - 18 minutes. The resulting sauce was nice and thick and coated the food well. I added the beef in the last 5 minutes of the low simmer to warm up. If simmering for less time, consider halfway pre cooking the shallots.
Overall, this one is a keeper for me. I don’t know what makes it French but I do know how delicious it is.
