Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
4 (6 oz) tenderloins (filet mignons), 1 1/2 inches thick
Kosher salt and fresh cracked pepper
2 tablespoons butter, divided
1 tablespoon olive oil
3 tablespoons minced shallots
10 oz mixed shitake and baby bella mushrooms, thinly sliced
1 1/2 cups Madeira wine
1/4 teaspoon fresh chopped thyme
1/4 cup beef consommé
1 teaspoon potato starch
1/2 cup fresh chopped Italian parsley (flat leaf)

Directions

1.	Put a large pot of salted water on to boil. Pat tenderloins dry and season both sides generously with salt and pepper. Set aside.
2.	Melt one tablespoon of the butter and oil in skillet over high heat. Add beef and cook 5 minutes (for medium rare) on each side. Transfer steak to a warm platter and cover.
3.	Add shallots to drippings in skillet and cook until slightly browned. Add mushrooms. Salt and pepper to taste. Cook until browned and juices have evaporated.
4.	Pour Madeira into mushrooms, stirring up any bits stuck to pan. Add thyme and bring to a boil. Boil until Madeira is reduced by half.
5.	Whisk consommé with potato starch. Add consommé mixture and remaining butter to skillet. Stirring, boil until thickened.
6.	Meanwhile, cook Notta Pasta according to box directions. Drain, rinsing briefly. Add 1/2 mushroom mixture and most of parsley to pasta. Toss to combine.
7.	Make a pasta nest on each plate and top with tenderloin. Top each tenderloin with remaining mushroom sauce and sprinkle with remaining parsley. Enjoy!