Beef stroganoff with buttered noodles

Jacquard both sides of the sirloins with a fork, about a hundred pokes per side, to break down the protein structure.

Marinate the steaks in a freezer bag with 50 g soy sauce and 15 g Worcestershire, 15 to 20 minutes in the fridge.

Medium dice the white onion and slice 450 g of mushrooms medium to thin crosswise; press four to five garlic cloves.

Bring a pot of water to a boil. Heat a heavy bottom pot or dutch oven over high heat.

Pat the marinated steaks dry on doubled paper towels.

Add high smoke point oil to the ripping hot pot and sear the steaks one at a time, pressing them down with a spatula for full surface contact so they sear rather than steam.

Sear 90 seconds on the first side, flip, then two to three minutes on the second side. Rest on a plate; internal temperature 128 to 130F for medium rosy pink.

Add oil and the mushrooms with a strong pinch of salt; about two minutes to get juicy, then scrape up the seared beef fond and reduced soy sauce with a wooden spoon.

Saute the mushrooms two to three minutes more, then add the chopped onion with another strong pinch of salt and cook three to four minutes on high, stirring every minute, until caramelized.

Add the garlic for 10 to 15 seconds, then 175 g of white wine; simmer about a minute until fully reduced, scraping the bottom.

Add 25 g tomato paste and 15 g all-purpose flour and fry one minute.

Stir three packets of powdered gelatin into 400 g of beef stock, add it to the pot, and bring to a simmer so the gelatin fully melts.

Add 25 g Dijon mustard, 20 g Worcestershire and 3 g black pepper.

Drop the heat to low, cover and simmer 10 minutes.

Salt the boiling water, add 450 g of Campanile pasta and cook per package, about eight to nine minutes.

Drain the pasta but leave about a quarter cup of water in the pot, add 65 g of butter and stir to emulsify into a silky butter sauce.

Slice the rested sirloin thinly against the grain, then cut into bite-sized pieces, removing any sinew.

Add 75 g of heavy cream to the sauce and stir in.

Add the sliced beef and its juices, cover and simmer on low 60 to 90 seconds.

Taste for salt.

Plate the buttered noodles in the middle of a plate, about a quarter of the stroganoff over them, more sauce on top, and a little fresh parsley and dill.